Guo, Lei
Jiao, Xiaoguo
Song, Kai
Babendreier, Dirk
Zhang, Feng
Hou, Maolin
Funding for this research was provided by:
Directorate-General for Development and Cooperation - EuropeAid (BE) (DCI-Food/2010/230-238)
The National Key R and D Program of China (CN) (2016YFD0300701)
China’s donation to the CABI Development Fund