SARI, I. .; NURHAYATI, N.; RUSERA, S. A. .; ANGGRAINI, P. .; SUKRON, S.; NZILIBILI, S. M. M. . Effect of Temperature on the Thermal Stability and Staining Quality of Parijoto Fruit Extract as a Counterstain in Gram Staining. Journal of Health and Nutrition Research, [S. l.], v. 5, n. 2, p. 685–692, 2026. DOI: 10.56303/jhnresearch.v5i2.1353. Disponível em: https://journalmpci.com/index.php/jhnr/article/view/1353. Acesso em: 6 aug. 2026.