“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), pp. 182–187. Available at: https://www.ijfans.org/index.php/Journal/article/view/5973 (Accessed: 14 August 2026).