1.
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. Pridiyathorn Science journal [internet]. 2024 Jun. 10 [cited 2025 Apr. 3];3(1):70-8. available from: https://li04.tci-thaijo.org/index.php/psj/article/view/1802