| Authors: |
Liu XQ; Institute of Tibet Plateau Walnut Industry, Yangtze University, Jingzhou, 434025, China; Hubei Key Laboratory of Spices & Horticultural Plant Germplasm Innovation & Utilization, College of Horticulture and Gardening, Yangtze University, Jingzhou, 434025, China; College of Agriculture, Yangtze University, Jingzhou, 434025, China., Xu XH; Institute of Tibet Plateau Walnut Industry, Yangtze University, Jingzhou, 434025, China., Zou YN; Institute of Tibet Plateau Walnut Industry, Yangtze University, Jingzhou, 434025, China; Hubei Key Laboratory of Spices & Horticultural Plant Germplasm Innovation & Utilization, College of Horticulture and Gardening, Yangtze University, Jingzhou, 434025, China., Xu YJ; Hubei Academy of Forestry Science, Wuhan, 430075, China., Hashem A; Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box. 2455, Riyadh, 11451, Saudi Arabia., Abd Allah EF; Department of Plant Production, College of Food and Agricultural Sciences, King Saud University, P.O. Box. 2460, Riyadh, 11451, Saudi Arabia., Wu QS; Institute of Tibet Plateau Walnut Industry, Yangtze University, Jingzhou, 434025, China; Hubei Key Laboratory of Spices & Horticultural Plant Germplasm Innovation & Utilization, College of Horticulture and Gardening, Yangtze University, Jingzhou, 434025, China. Electronic address: wuqiangsh@163.com. |
