Peng, Lvchun
Li, Huimin
Song, Jie
Xie, Weijia
Zhang, Lu
Li, Shifeng
Cai, Yanfei
Zhao, Zhengxiong
Funding for this research was provided by:
National Natural Science Foundation of China (31760230, 31760231, 31760229)
the Green Food Brand-Build, a Special Project (Floriculture) supporYunnan Province Science and Technology Department (530000210000000013742)
Article History
Received: 14 April 2022
Accepted: 13 August 2022
First Online: 19 September 2022