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

    Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba by Armistice Chawafambira, Moosa Mahmood Sedibe, Augustine Mpofu, Matthew Achilonu

    Published 2020-01-01
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