Fig. 6From: Understanding the structural characteristics of water-soluble phenolic compounds from four pretreatments of corn stover and their inhibitory effects on enzymatic hydrolysis and fermentationEffect of p-coumaric acid and p-coumaric amide on enzymatic hydrolysis of Avicel. Enzymatic hydrolysis with different concentrations of p-coumaric acid and p-coumaric amide was performed for 72 h, at 50 °C, 25 rpmBack to article page