| Authors: |
Cheng SS; School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China; Centre for Soybean Research of the State Key Laboratory of Agrobiotechnology, The Chinese University of Hong Kong, Hong Kong SAR, China., Ngo JC; School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China; Centre for Soybean Research of the State Key Laboratory of Agrobiotechnology, The Chinese University of Hong Kong, Hong Kong SAR, China., Ku YS; School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China; Centre for Soybean Research of the State Key Laboratory of Agrobiotechnology, The Chinese University of Hong Kong, Hong Kong SAR, China., Xiao Z; School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China; Centre for Soybean Research of the State Key Laboratory of Agrobiotechnology, The Chinese University of Hong Kong, Hong Kong SAR, China., Cheung MY; School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China; Centre for Soybean Research of the State Key Laboratory of Agrobiotechnology, The Chinese University of Hong Kong, Hong Kong SAR, China. Electronic address: cheungmy@cuhk.edu.hk., Lam HM; School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China; Centre for Soybean Research of the State Key Laboratory of Agrobiotechnology, The Chinese University of Hong Kong, Hong Kong SAR, China. Electronic address: honming@cuhk.edu.hk. |