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Nevertheless, so far, no study has actually shown the possibility application of tannase to cut back tannin levels in Hibiscus sabdariffa tea. The D-optimal design was used to anticipate the perfect conditions for maximizing anthocyanins and reducing tannin content in Hibiscus beverage. Then, the results of Penicillium commune tannase had been assessed by examining the physicochemical variables and α-amylase inhibitory action of untreated and treated Hibiscus beverage, as well as quantif
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