Prasadani, W.C.; Seneviratne, N.A.K.P.J.; Jayawardena, B.M.
(Book of Abstracts, Annual Research Symposium 2014, 2014)
Antioxidant efficacy of different concentrations of phenolic compounds of coconut cake (PCCC) was determined using pork as a food model system. The extracts of PCCC were prepared using ethanol: water (70:30 v/v) and the ...