KHONGLA, C.; MUSIKA, S.; SANGSAWA, P. CHANGES IN ANTIOXIDANT ACTIVITY OF FERMENTED FISH SAUCE (NAM PLA-RA) FROM OSTEOCHILUS HASSELTII DURING FERMENTATION. Suranaree Journal of Science and Technology, [S. l.], v. 27, n. 2, p. 020003(1–8), 2026. Disponível em: https://ph04.tci-thaijo.org/index.php/SUJST/article/view/14742. Acesso em: 16 sep. 2026.