WATTANAYON, W.; POHLOH, N.; NOITUBTIM, M.; MAMAH, S.; SANITT, P.; TEMDEE, W. The Duration of Heating on Shelf-Life and Quality of Thai Sour Curry Paste. Journal of Life Science Agriculture and Technology, Narathiwat, Thailand, v. 3, n. 1, p. 70–80, 2024. Disponível em: https://li04.tci-thaijo.org/index.php/psj/article/view/1802. Acesso em: 16 sep. 2026.