Influence of Organic Amendments and Microbial Consortium on Growth and Yield Performance of Radish (Raphanus sativus L.) cv. Japanese White
Luna Barooah, Nandeesh J, Ruby Sharma & Billal H. Choudhury · Journal of Experimental Agriculture International · 2025
Radish is cultivated for its delicate roots, which are consumed raw in salads or as a cooked vegetable. It provides a beneficial supply of fibre, vitamin C, folic acid, and potassium, as well as a valuable source of riboflavin, vitamin B6, magnesium, copper, calcium, and manganes...
Open access
Research Article
10.9734/jeai/2025/v47i123920