Ogun, S., Akanni, M. , Saibu, G.M. and Adu, O. 2025. Relationship between pH and antioxidant capacity of selected locally available vegetables. Journal of Chemistry and Nutritional Biochemistry. 6, 1 (Apr. 2025), 1–17. DOI:https://doi.org/10.48185/jcnb.v6i1.1421.