Mautuka, Zakarias Adrianto, et al. “The Effect of Storage Time on the Quality of Immersion Oil Made from Kesambi (Scheichera Oleosa) in the Image of Onion Cell Plant”. Walisongo Journal of Chemistry, vol. 5, no. 1, July 2022, pp. 45-52, doi:10.21580/wjc.v5i1.9338.