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BioMed Research International
Volume 2014, Article ID 608053, 14 pages
http://dx.doi.org/10.1155/2014/608053
Research Article

Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts

1Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Street 8, 20-704 Lublin, Poland
2Department of Thermal Technology, University of Life Sciences, Doświadczalna Street 44, 20-280 Lublin, Poland
3Department of Equipment Operation and Maintenance in Food Industry, University of Life Sciences, Doświadczalna Street 44, 20-280 Lublin, Poland
4Department of Cell Biology, Jagiellonian University, Gronostajowa Street 7, 30-387 Cracow, Poland

Received 21 February 2014; Revised 20 May 2014; Accepted 20 May 2014; Published 24 June 2014

Academic Editor: Maria Jerzykiewicz

Copyright © 2014 Urszula Gawlik-Dziki et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Urszula Gawlik-Dziki, Michał Świeca, Dariusz Dziki, et al., “Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts,” BioMed Research International, vol. 2014, Article ID 608053, 14 pages, 2014. https://doi.org/10.1155/2014/608053.