Discussion on: Functional Food Potential of Green Tea Waste (Used Tea Leaves) Through Lactic acid Fermentation

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Article Title
Functional Food Potential of Green Tea Waste (Used Tea Leaves) Through Lactic acid Fermentation
Authored by

Kieko Saito
School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan and Tea Science Center, University of Shizuoka, Shizuoka, Japan.

Yoriyuki Nakamura
Tea Science Center, University of Shizuoka, Shizuoka, Japan.

DOI or Article Link

https://doi.org/10.9734/ejmp/2024/v35i61227

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