Effects of water content on ball milling pretreatment and the enzymatic ...
The effects of various water inputs,, 0, 25, 100, and 400% (w/w), on the ball milling pretreatment of corn stover and enzymatic hydrolysis were studied under two milling temperatures (80 °C and 100 °C) and three milling times (10, 20, and 30 min). Ball milling reduced corn stover particle size and disrupted the rigid cell wall matrix.