1.
Verma VC. Vacuum Impregnation: Emerging Technology for Osmotic Dehydration and Value Addition in Fruits and Vegetables . jpht [Internet]. 2024 Nov. 30 [cited 2025 May 29];5(4):1-9. Available from: https://www.journals.acspublisher.com/index.php/jpht/article/view/15694