Wattanayon, W., Pohloh, N., Noitubtim, M., Mamah, S., Sanitt, P. and Temdee, W. (2024) “The Duration of Heating on Shelf-Life and Quality of Thai Sour Curry Paste”, Journal of Life Science Agriculture and Technology. Narathiwat, Thailand, 3(1), pp. 70–80. available at: https://li04.tci-thaijo.org/index.php/psj/article/view/1802 (accessed: 11 September 2026).