Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of <i>Uapaca kirkiana</i> Fruit Jam Fermented with <i>Lactobacillus rhamnosus</i> Yoba

<div>Map showing sampling areas (Bikita, Gokwe, and Kazangarare) of <i>U. kirkiana</i> fruits in Zimbabwe.</div>

International Journal of Food Science

fig1

Figure 1

Figure 1: Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of <i>Uapaca kirkiana</i> Fruit Jam Fermented with <i>Lactobacillus rhamnosus</i> Yoba 

Figure 1 | Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba 