FRUIT SHRUBS’ TWIGS AS A SOURCE OF VALUABLE OLIGOMERIC POLYPHENOLIC COMPOUNDS WITH ANTIBACTERIAL AND ANTIFUNGAL POTENTIAL. ENVIRONMENT. TECHNOLOGY. RESOURCES. Proceedings of the International Scientific and Practical Conference, [S. l.], v. 1, p. 173–176, 2024. DOI: 10.17770/etr2024vol1.7982. Disponível em: https://archive-journals.rtu.lv/etr/article/view/4695.. Acesso em: 11 mar. 2026.