Zhang, Xueqin
Guo, Haoqi
Xiao, Naiyu
Ma, Xinye
Liu, Chuanfu
Zhong, Le
Xiao, Gengsheng
Funding for this research was provided by:
National Natural Science Foundation of China (32001279)
Foundation and Applied Foundation Research Project of Guangdong Province (2019A1515110191)
Special Funds for Rural Rejuvenation Strategy of Guangdong Province (2020KJ265)
Fundamental Research Funds from the Guangzhou Livelihood Project (202002020080)
integration of key technologies in green production of olecranon peach (200830191605759)
Guangdong key laboratory of Science and Technology of Lingnan Specialty Food (2021B1212040013)
Article History
Received: 17 August 2021
Accepted: 28 February 2022
First Online: 6 April 2022
Declarations
:
: The authors declare no competing financial interest.