1.
Khongla C, Musika S, Sangsawa P. CHANGES IN ANTIOXIDANT ACTIVITY OF FERMENTED FISH SAUCE (NAM PLA-RA) FROM OSTEOCHILUS HASSELTII DURING FERMENTATION. Suranaree J Sci Technol [internet]. 2026 Aug. 28 [cited 2026 Sep. 11];27(2):020003(1-8). available from: https://ph04.tci-thaijo.org/index.php/SUJST/article/view/14742