KHUDOYBERDIEVA D.S.; BURANOVA G.B.; DUSTOV K.T. MULBERRY, ITS CHEMICAL COMPOSITION AND USE AS A FOOD SUBSTANCE. Web of Scientist: International Scientific Research Journal, [S. l.], v. 4, n. 04, p. 520–526, 2023. DOI: 10.17605/OSF.IO/SEUCB. Disponível em: https://wos.academiascience.org/index.php/wos/article/view/3746. Acesso em: 29 nov. 2024.