CHANGES IN ANTIOXIDANT ACTIVITY OF FERMENTED FISH SAUCE (NAM PLA-RA) FROM OSTEOCHILUS HASSELTII DURING FERMENTATION.
| Autor: | Chompoonuch Khongla1 chompoonuch.2840@gmail.com, Sumalee Musika1, Papungkorn Sangsawad2 |
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| Zdroj: | Suranaree Journal of Science & Technology. Apr-Jun2020, Vol. 27 Issue 2, p1-8. 8p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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