| Authors: |
Li CZ; Hubei Key Laboratory of Spices & Horticultural Plant Germplasm Innovation & Utilization, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China.; College of Food and Biology, Jingchu University of Technology, Jingmen, 448000, China., Meng LL; Hubei Key Laboratory of Spices & Horticultural Plant Germplasm Innovation & Utilization, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China., Xu FQ; Hubei Key Laboratory of Spices & Horticultural Plant Germplasm Innovation & Utilization, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China., Zou YN; Hubei Key Laboratory of Spices & Horticultural Plant Germplasm Innovation & Utilization, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China., Wu QS; Hubei Key Laboratory of Spices & Horticultural Plant Germplasm Innovation & Utilization, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China., Huang RH; College of Food and Biology, Jingchu University of Technology, Jingmen, 448000, 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. |
