Wei, Shanshan
Wang, Xiangyu
Zhu, Qicen
Jiang, Dong
Dong, Shuting
Funding for this research was provided by:
The national key research and development program of China (2016YFD0300308)
The National Natural Science Foundation of China (3117 1497)
The National Basic Research Program of China (2011CB100105)
The National Food Science and Technology of High-yield Program of China (2011BAD16B09)
The Special Fund for Agro-scientific Research in the Public Interest of China (20120306)
the Natural Science Foundation of Jiangsu Province (BK20170720)