团队PI：凌铁军

研究领域：1. 茶叶发酵过程形成的风味化合物结构及其产生机制 Structures and forming mechanisms of flavor compounds during tea fermentation. 2. 微生物对茶叶成分的生物转化产物结构及其活性 Structures and bio-activities of the products bioconverted from tea compounds by microbes.3.新型微生物发酵茶产品研发 R&D of novel microbial fermented tea products.

联系邮箱：lingtj@ahau.edu.cn