Antioxidant Activities and Sensory Evaluation of Ngari, A Non-Salted Traditionally Fermented Fish, During Different Fermentation Period

Authors

  • Somishon Keishing1* Author
  • Thahira Banu A2 Author

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Published

2022-01-01

Issue

Vol. 11 No. 6 (2022)

Section

Articles

How to Cite

Antioxidant Activities and Sensory Evaluation of Ngari, A Non-Salted Traditionally Fermented Fish, During Different Fermentation Period. (2022). International Journal of Food and Nutritional Sciences, 11(6), 182-187. https://www.ijfans.org/index.php/Journal/article/view/5973