“…But the impact of crystallinity on hydrolysis differs. Some studies reported that crystallinity correlated negatively with enzymatic hydrolysis especially at the initial hydrolysis rate on pre-treated wheat straw (Pihlajaniemi et al, 2016), on pre-treated corn stover (Liu et al, 2014;Xu et al, 2019) and on hybrid polar, switchgrass, and bagasse (Chang and Holtzapple, 2000). Others showed that crystallinity was less critical in limiting hydrolysis than other physical features such as DP, pore volume, accessible surface area, and particle size (Mansfield et al, 1999;Ioelovich and Morag, 2011;Aldaeus et al, 2015;Auxenfans et al, 2017a;Meng et al, 2017;Zhang et al, 2018).…”