. 2020 Mar 3;11(1):251–260. doi: 10.1080/21655979.2020.1733733
© 2020 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Figure 2.
Changes of pH value during pretreatment process of corn straw.