Fig. 4
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
Fig. 4 | Genes and Environment
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