Diego A. MirandaLucía FernándezKnut Olav StrætkvernCristhian CarrascoCarlos Martı́nLuis A. Romero-Soto2026-03-222026-03-22202510.1016/j.indcrop.2025.121961https://doi.org/10.1016/j.indcrop.2025.121961https://andeanlibrary.org/handle/123456789/53759Citaciones: 1enHydrolysateJerusalem artichokeFood scienceChemistryHalotoleranceBioreactorBiorefineryMushroomHelianthusFermentationProduction of exopolysaccharides by halotolerant bacteria cultivated in hydrolysates of spent mushroom substrate and hydrothermally pretreated Jerusalem artichoke stalksarticle