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Cai X, Hou W, Zhang L, Wang Q, Liu T, Zhao X, Wang D. Comparative Evaluation of the Texture, Taste, and Flavor of Different Varieties of White Radish: Relationship Between Substance Composition and Quality. Foods. 2026; 15(1):103. https://doi.org/10.3390/foods15010103

Cai, Xinzhu, Wanfu Hou, Li Zhang, Qingbiao Wang, Tianran Liu, Xiaoyan Zhao, and Dan Wang. 2026. "Comparative Evaluation of the Texture, Taste, and Flavor of Different Varieties of White Radish: Relationship Between Substance Composition and Quality" Foods 15, no. 1: 103. https://doi.org/10.3390/foods15010103

Cai, X., Hou, W., Zhang, L., Wang, Q., Liu, T., Zhao, X., & Wang, D. (2026). Comparative Evaluation of the Texture, Taste, and Flavor of Different Varieties of White Radish: Relationship Between Substance Composition and Quality. Foods, 15(1), 103. https://doi.org/10.3390/foods15010103