Li, Kuiyin
Fan, Yue
Zhou, Guangyi
Liu, Xiaojuan
Chen, Songshu
Chang, Xiangcai
Wu, Wenqiang
Duan, Lili
Yao, Maoxing
Wang, Rui
Wang, Zili
Yang, Mingfang
Ding, Yanqing
Ren, Mingjian
Fan, Yu
Zhang, Liyi
Funding for this research was provided by:
Guizhou Science and Technology Plan Project (Qiankehe LH [2017] No. 7056)
Growth Project of Young Scientific and Technological Talents in Colleges and Universities of Guizhou Province (KY [2017] No. 284)
Guizhou Provincial Science and Technology Plan Project (Qiankehezhicheng [2019] No. 2300)
Guizhou Academy of Agricultural Sciences Project (Youth Science and technology fund of Guizhou Academy of Agricultural Sciences [2021] No. 24)
Article History
Received: 17 April 2022
Accepted: 29 June 2022
First Online: 10 July 2022
Declarations
:
: There are no studies in this article that involve human or animal subjects. The procedures were carried out in conformity with the applicable norms and regulations. All experimental protocols have been authorized by Guizhou University and the Guizhou Academy of Agricultural Sciences. The plant materials (quinoa Qingli No. 1) used in the experiments were supplied by Prof. Liyi Zhang of the Guizhou Academy of Agricultural Sciences. Qingli No. 1 is a quinoa variety cultivated by the Qinghai Academy of Agricultural Sciences and approved by the Qinghai Provincial Crop Variety Approval Committee in 2016. It was introduced by the Institute of Upland Food Crops, Guizhou Academy of Agricultural Sciences and stored in the germplasm resource bank under Accession No. GL078. The use of this plant material has been approved by the Guizhou Academy of Agricultural Sciences and Qinghai Academy of Agricultural Sciences.
: Not applicable.
: The authors declare that they have no competing interests.