 Home > Food News > Food Articles > Professor Zhou Yu’s research group from the School of Tea and Food Science and Technology, Anhui Agricultural University has made a series of research progress in the field of fermented tea microbial toxin detection and dietary risk assessment

Professor Zhou Yu’s research group from the School of Tea and Food Science and Technology, Anhui Agricultural University has made a series of research progress in the field of fermented tea microbial toxin detection and dietary risk assessment

 Last Update: 2021-12-01
 Source: Internet
 Author: User

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Pu'er tea and other fermented dark teas have been loved by consumers for their unique flavor and health functions.

As a scientific research team of the State Key Laboratory of Tea Tree Biology and Resource Utilization in the direction of tea quality, safety and processing and utilization, the "microbial safety team" has been conducting research on the quality and safety of the tea industry and other people's livelihood issues for many years

The above research work was also supported by the collaboration and support of Professor Zhang Liang from Anhui Agricultural University and Wu Aibo's research team from Shanghai Institute of Nutrition and Health, Chinese Academy of Sciences

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