Zhao, Xia
Feng, Baohua
Chen, Tingting
Zhang, Caixia
Tao, Longxing
Fu, Guanfu
Funding for this research was provided by:
National Natural Science Foundation of China (31501264, 31561143003)
National Natural Science Foundation of China (CN) (31671619)
National Food Science and Technology Project (2016YFD0300208)
Zhejiang Provincial Natural Science Foundation (LQ15C130003)
China National Rice Research Institute (2014RG004-4)
MOA Special Fund for Agro-scientific Research in the Public Interest of China (201203029)