Article title: Enzyme activity during germination of different cereals: A review
Authors: Fabiola Araceli Guzmán-Ortiz, Javier Castro-Rosas, Carlos Alberto Gómez-Aldapa, Rosalva Mora-Escobedo, Adriana Rojas-León, María Luisa Rodríguez- Marín, Reyna Nallely Falfán-Cortés, and Alma Delia Román-Gutiérrez
Journal: FOOD REVIEWS INTERNATIONAL
DOI: https://doi.org/10.1080/87559129.2018.1514623
The caption of figures 1 and 2 were missed while the article was published for the first time. The captions of figures 1 and 2 are as follows:
Figure 1. Starch granules isolated from rice. (a=0, b=4 days of germination) [23].
Figure 2. Starch from brown rice and germinated brown rice (cultivar Nanjing). (BR= non-germinated
brown rice, GBR1=1, GBR2=2, GBR3=3, GBR4=4, GBR5=5 days of germination [40].