KALHAA, Ravinder Kaur; 						DAMGUDE, Gauri; 						DABADE, Ashish.
 Reduction of food histamine in white wine by Bromelain, Quercetin and Ascorbic acid.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 4, n. 2, p. 130-137, oct. 2021.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/143" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/143</a>&gt;. Date accessed: 19 apr. 2025.
doi: <a href="https://doi.org/10.30721/fsab2021.v4.i2.143">https://doi.org/10.30721/fsab2021.v4.i2.143</a>.