Production of low-tannin <i>Hibiscus sabdariffa</i> tea through D-optimal design optimization of the preparation conditions and the catalytic action of new tannase.

Food Chem X · 2023 · PMC9943849 · PMID 36845514

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highly significantno p-value reported

The ANOVA for hydrolyzable and protein-perceptible (PP) tannins, with respective F-values of 807.92 and 1157.25, was highly significant, with a very low probability value ( p -model ˃ F = 0.001) that is significant at the 95 % confidence interval.

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