Folasade F. Awe and Tayo N. Fagbemi and Comfort F. Ajibola and Adebanjo A. Badejo, The Antioxidant Capacity of Beverage Blends Made from Cocoa, Zobo and Ginger. journal = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology. August 2012, vol. 68(8). 626 - 630 [viewed 26 April 2024]. Available from: https://publications.waset.org/pdf/13890.