Gowda, S.G.S., Narayan, B.,  & Gopal, S. (2020). Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (<em>Labeo rohita</em>) Sauce Produced by Enzymatic and Fermentation Method. <i>Turkish Journal of Fisheries and Aquatic Sciences</i>, <i>20</i>,  583-592. http://doi.org/10.4194/1303-2712-v20_8_01