COMPARATIVE STUDY OF FATTY ACIDS FORMATION IN NATURAL AND GENETICALLY MODIFIED BLACKBERRY SEEDS. Proceedings of the YSU B: Chemical and Biological Sciences, [S. l.], v. 58, n. 2 (264), p. 114–120, 2024. DOI: 10.46991/PYSU:B.2024.58.2.114. Disponível em: https://journals.ysu.am/index.php/proceedings-chem-biol/article/view/vol58_no2_2024_pp114-120. Acesso em: 21 jan. 2026.