Highlights▪ Activated carbons derived from barley present a well-developed microporosity ▪ CO 2 activation develops a higher microporous structure than steam activation ▪ Temperature and heating rate are the most relevant factors during carbonization ▪ Temperature and hold time are the most relevant factors during activation ▪ Activation produce an increase in the aromaticity and dehydrogenation of the chars

No abstract

No abstract

No abstract

No abstract

No abstract

No abstract

No abstract