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Search Symbol (Half-width) Description of Search Symbols
Space "AND" indicates the intertwining of key terms used in a search
Double Quotation Marks ("") ( " " ) Double quotation marks indicate the beginning and end of a phrase, and the search will only include terms that appear in the same order of those within the quotations. Example: "image process" : " image process "
? Indicates a variable letter. Entering two ? will indicate two variable letters, and so on. Example: "Appl?", search results will yield apple, apply… e , appl y … ( (often used to English word searches) )
* Indicates an unlimited number of variable letters to follow, from 1~n. Example: Enter "appl*", search results will yield apple, apples, apply, applied, application…(often used in English word searches) e , appl es , appl y , appl ied , appl ication … ( (often used to English word searches) )
AND、OR、NOT

Boolean logic combinations of key words is a skill used to expand or refine search parameters.
(1) AND (1) AND: Refines search parameters
(2) OR (2) OR: Expands search parameters (3) NOT: Excludes irrelevant parameters

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DOI stands for Digital Object Identifier ( D igital O bject I dentifier ) ,
and is the unique identifier for objects on the internet. It can be used to create persistent link and to cite articles.

Using DOI as a persistent link

To create a persistent link, add「http://dx.doi.org/」 「 http://dx.doi.org/ 」 before a DOI.
For instance, if the DOI of an article is 10.5297/ser.1201.002 , you can link persistently to the article by entering the following link in your browser: http://dx.doi.org/ 10.5297/ser.1201.002
The DOI link will always direct you to the most updated article page no matter how the publisher changes the document's position, avoiding errors when engaging in important research.

Cite a document with DOI

When citing references, you should also cite the DOI if the article has one. If your citation guideline does not include DOIs, you may cite the DOI link.

DOIs allow accurate citations, improve academic contents connections, and allow users to gain better experience across different platforms. Currently, there are more than 70 million DOIs registered for academic contents. If you want to understand more about DOI, please visit airiti DOI Registrationdoi.airiti.com ) 。

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Abstract 〈TOP〉
Parallel Abstract 〈TOP〉
Reference ( 109 ) 〈TOP〉
  1. 黃詠欣。2008。以台灣式製程製備豆腐乳時異黃酮素組成及抗氧化活性之變化。國立臺灣大學食品科技研究所碩士學位論文。台北。
    連結:
  2. Almela, L.; Javaloy, S.; Fernandez-Lopez, J. A.; Lopez-Roca, J. M. Comparison between the tristimulus measurement Yxy and L* a* b* to evaluate the colour of young red wines. Food Chem. 1995, 53, 321-327.
    連結:
  3. ASTM, American Society for Testing and Materials. 1968. Manual of sensory testing methods. ASTM special technical publication 434, U. S. A.
    連結:
  4. AOAC. Official methods of analysis of the association of official analytical chemists. 14th edition, ed. by Sidney W., Washington D. C. U. S. A. 1984.
    連結:
  5. AOAC. Official methods of analysis, 17th ed.; AOAC International: Maryland, 2000.
    連結:
Times Cited (5) 〈TOP〉
  1. 楊志佳(2011)。利用二階段發酵法製備米糠乳酸發酵飲品及米糠再利用性提升之研究。中興大學食品暨應用生物科技學系所學位論文。2011。1-153。 
  2. 張浩鈞(2010)。以大豆渣為基質製備Actinomucor elegans NCH-712 種麴其儲藏安定性及應用。中興大學食品暨應用生物科技學系所學位論文。2010。1-110。 
  3. 涂曉君(2009)。以米酵素水解液培養 Lactobacillus kefiranofaciens 生產發酵飲品。中興大學食品暨應用生物科技學系所學位論文。2009。1-150。
  4. 黃震宇(2011)。以黑豆為基質製備放射毛黴種麴及其機能性與應用。中興大學食品暨應用生物科技學系所學位論文。2011。1-130。
  5. 王韋庭(2014)。製程中不同發酵及熟成溫度對鹹蛋白腐乳酵素 活性及物化與感官特性之影響。中興大學動物科學系所學位論文。2014。1-107。
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