“…Kuo et al, 2008aKuo et al, ,b, 2011aKeiluweit et al, 2010; Figure 1). At low-temperatures (150-300 • C), macropolymer dehydration and fragmentation leads to the release of free monomers and oligomers rich in −OH and −COOH functionalities (Kuo et al, 2008a(Kuo et al, ,b, 2011aKeiluweit et al, 2010;Harvey et al, 2012;Norwood et al, 2013). At these temperatures, the formation of anhydrosugars (levoglucosan and its isomers, mannosan, and galactosan) is prevalent (Kuo et al, 2008a; Figure 1).…”