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

<div>Possible <i>L. rhamnosus</i> yoba mechanism in increased mineral bioaccessibility (adopted from Sripriya et al. [<a href="/journals/ijfs/2020/8831694/#B35">35</a>]).</div>

International Journal of Food Science

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Figure 4: Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of <i>Uapaca kirkiana</i> Fruit Jam Fermented with <i>Lactobacillus rhamnosus</i> Yoba 

Figure 4 | Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba 