Fig. 3From: Free radical-mediated acetaldehyde formation by model reactions of dietary components: effects of meat, wine, cooking oil and coffeeFormation of AcAld in Raw meat-MLA-ethanol/wine mixtures. (●–––●) Raw meat + MLA + EtOH, pH 7.4; (▲–––▲) Raw Meat + MLA + Wine, pH 7.4 Back to article page