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. 2018 Mar 19;55(6):2059–2067. doi: 10.1007/s13197-018-3120-3

Fig. 2.

Fig. 2

Effect of endogenous hydrolysis at pH 3.4 and 35 °C with and without ethanol on vanillin release. Points refer to experimental values and lines refer to predicted values by means linear regression. E0%: sample without ethanol; E5%: sample with ethanol solution at 5% (v v−1)