Fig. 4From: Free radical-mediated acetaldehyde formation by model reactions of dietary components: effects of meat, wine, cooking oil and coffeeFormation of AcAld in Baked meat-Wine-Coffee mixtures. (◆–––◆) Baked meat + Wine + Coffee, pH 3.5; (■––––■) Baked meat + Wine, pH 3.5; (▲–––▲) Wine, pH 3.5Back to article page