Fig. 2From: Comparison of saccharification and fermentation of steam exploded rice straw and rice huskComposition (µg/mg dry matter) of main sugars (glucose, black bars; xylose, white bars) in (a) steam exploded rice straw and (b) rice husk. Samples were hydrolysed in hot sulphuric acid, aliquots neutralised and then sugars quantified by HPLCBack to article page