Hou, Yongqing
Wu, Zhenlong
Dai, Zhaolai
Wang, Genhu
Wu, Guoyao
Funding for this research was provided by:
Texas A and M University (H-8200)
National Natural Science Foundation of China (31572416, 31372319, 31330075 and 31110103909)
Hubei Provincial Key Project for Scientific and Technical Innovation (2014ABA022)
Hubei Hundred Talent program
Natural Science Foundation of Hubei Province (2013CFA097)
Agriculture and Food Research Initiative Competitive Grants (2014-67015-21770 and 2015-67015-23276)