Production, Characterization of Tannase from <i>Penicillium montanense</i> URM 6286 under SSF Using Agroindustrial Wastes, and Application in the Clarification of Grape Juice (<i>Vitis vinifera</i> L.)

<div>Effect of pH and stability (2 hours incubation) on the activity of tannase from<i> Penicillium montanense</i> URM 6486.</div>

The Scientific World Journal

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Figure 3

Figure 3: Production, Characterization of Tannase from <i>Penicillium montanense</i> URM 6286 under SSF Using Agroindustrial Wastes, and Application in the Clarification of Grape Juice (<i>Vitis vinifera</i> L.) 

Figure 3 | Production, Characterization of Tannase from Penicillium montanense URM 6286 under SSF Using Agroindustrial Wastes, and Application in the Clarification of Grape Juice (Vitis vinifera L.) 