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Authors
Cao, Li
Xiao, Qunying
Yao, Yuan
Zhang, Rongxian
Ma, Jie
Hu, Juncheng
Zhang, Wei
Xue, Xiaohui
Ouyang, Lijian
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Funding
Funding for this research was provided by:
Guizhou High-Level Innovation Talent Project (Bi Ke Ren Cai He [2025] No. 10)
Innovation and Entrepreneurship Project for College Students (S2024106680596)
Project of Bijie City Science and Technology Joint Fund (Bi Ke Lian He [2025] No. 25)
Project of Bijie City Science and Technology Joint Fund (Bi Ke Lian He [2025] No. 107)
Guizhou Edible Mushroom Industry Technology System (GZSYJCYJSTX-10)
the Guizhou Key Laboratory of Plateau Wetland Conservation and Restoration (ZSYS[2025]015)
Dongfeng Lake and Liuchong River Basin of Observation and Research Station of Guizhou Province (QKHPT YWZ[2025]002)
Science and Technology Project of Bijie city of open competition mechanism to select the best candidates (BKHZDZX〔2023〕1）)
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Article History
Received: 4 January 2026
Accepted: 20 March 2026
First Online: 31 March 2026
Declarations
:
: The authors declare no competing interests.
