Sang, Xiankui
Qin, Chengrong
Tong, Zhangfa
Kong, Song
Jia, Zhuan
Wan, Guangcong
Liu, Xinliang
Funding for this research was provided by:
National Natural Science Foundation of China (21366005)
Natural Science Foundation of Guangxi Province (2013GXNSFFA019005, 2014GXNSFBA118093)
Scientific Research Foundation of the Guangxi University (XJZ130366, XJZ160945, XBZ160091)
Guangxi Sugar Industry Collaborative Innovation Center