“Antioxidant Activities and Sensory Evaluation of Ngari, A Non-Salted Traditionally Fermented Fish, During Different Fermentation Period”. International Journal of Food and Nutritional Sciences 11, no. 6 (January 1, 2022): 182–187. Accessed August 14, 2026. https://www.ijfans.org/index.php/Journal/article/view/5973.