Fig. 4
![Fig. 4](http://media.springernature.com/full/springer-static/image/art%3A10.1186%2Fs41021-021-00201-6/MediaObjects/41021_2021_201_Fig4_HTML.png)
Formation of AcAld in Baked meat-Wine-Coffee mixtures. (◆–––◆) Baked meat + Wine + Coffee, pH 3.5; (■––––■) Baked meat + Wine, pH 3.5; (▲–––▲) Wine, pH 3.5
Formation of AcAld in Baked meat-Wine-Coffee mixtures. (◆–––◆) Baked meat + Wine + Coffee, pH 3.5; (■––––■) Baked meat + Wine, pH 3.5; (▲–––▲) Wine, pH 3.5