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Authors
Wang, Jiajia
Wang, Jinlong
Zhou, Pei
Tao, Han
Wang, Xueli
Wu, Yuangen https://orcid.org/0000-0002-7342-3296
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (31760486, 21565009)
Natural Science Foundation of Guizhou Province ([2016]1403)
Science and Technology Support Program of Guizhou Province for Social Development ([2018]2795, [2018]2805)
Science and Technology Program of Guizhou Province for Talent Team Building ([2018]5781, [2017]5788)
Construction Program of Biology First-class Discipline in Guizhou (GNYL[2017]009)
Foundation of Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry (2018JJ002)
Foundation of Key Laboratory of Urban Agriculture, Ministry of Agriculture (UA201701)
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Article History
Received: 25 July 2019
Accepted: 6 December 2019
First Online: 7 January 2020
Compliance with ethical standards
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: The authors declare no conflict of interest.
