OGUN, S.; AKANNI, M. .; SAIBU, G. M.; ADU, O. Relationship between pH and antioxidant capacity of selected locally available vegetables. Journal of Chemistry and Nutritional Biochemistry, [S. l.], v. 6, n. 1, p. 1–17, 2025. DOI: 10.48185/jcnb.v6i1.1421. Disponível em: https://www.sabapub.com/index.php/jcnb/article/view/1421. Acesso em: 29 oct. 2025.