Open access journal
This journal is a peer reviewed, open access journal. To provide open access, this journal has an open access fee (also known as an article publishing charge APC) which needs to be paid by the authors or on their behalf e.g. by their research funder or institution. The Article Processing Charge (APC) for this journal is USD 990, excluding taxes. Authors who require more information (e.g., about waivers or discounts as provided by the owners of the journal, the Crop Science Society of China and the Institute of Crop Science, CAAS), please contact the editorial office (E-mail: email@example.com) after submitted manuscript.
Peer review under the responsibility of Crop Science Society of China and Institute of Crop Sciences, CAAS.
All articles published open access will be immediately and permanently free for everyone to read, download, copy and distribute.
Permitted third party reuse is defined by the following user license:
Creative Commons Attribution-NonCommercial-NoDerivs (CC BY-NC-ND):
Allows users to copy and distribute the Article, provided this is not done for commercial purposes and further does not permit distribution of the Article if it is changed or edited in any way, and provided the user gives appropriate credit (with a link to the formal publication through the relevant DOI), provides a link to the license, and that the licensor is not represented as endorsing the use made of the work. The full details of the license are available at https://creativecommons.org/licenses/by-nc-nd/4.0/.
Note: If you need to comply with your funding body policy, you can apply for the CC BY license after your manuscript is accepted for publication.
For open access publishing, this journal uses an agreement. Authors will transfer copyright to Crop Science Society of China and Institute of Crop Sciences, CAAS, but will have the right to share their article in the same way permitted to third parties under the relevant user license, as well as certain scholarly usage rights.
This journal is published bimonthly .
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