The structure of humin by products from glucose and xylose were characterized.
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Pyrolysis behavior of humins were compared using TG and Py-GC/MS.
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The kinetics of humins pyrolysis were analyzed by FWO and Friedman method.
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Furans and phenols were the primary volatile products from humins pyrolysis.
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Increasing pyrolysis temperature favored aromatization of products.
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