Lü, Jianguo
Sui, Xiaolei
Ma, Si
Li, Xin
Liu, Huan
Zhang, Zhenxian http://orcid.org/0000-0002-3429-3804
Funding for this research was provided by:
the National Natural Science Foundation of China (no. 31471876)
Ministry of Agriculture of the People’s Republic of China (CN) (no. 2013ZX08009)
the Beijing Fruit Vegetable Innovation Team (BAIC01-2016)