stands for Digital Object Identifier
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/」
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 Registration （ doi.airiti.com ） 。
吳佳芸 , Masters Advisor：吳焜裕 Co-advisor ：吳慧菁
繁體中文 DOI： 10.6342/NTU.2015.02017
- 2. Anna Saba and Federico Messina (2003).Attitudes towards organic foods and risk/benefit perception associated with pesticides, Food Quality and Preference, 14(8), 637–645
- 3. Damien W. Mather, John G. Knight, Andrea Insch, David K. Holdsworth, David F. Ermen, and Tim Breitbarth. (2011). Social Stigma and Consumer Benefits：Trade-Offs in Adoption of Genetically Modified Foods, Science Communication, 10.1177/1075547011428183
- 4. Donna M. Dosman, Wiktor L. Adamowicz, and Steve E. Hrudey. (2001). Socioeconomic Determinants of Health- and Food Safety-Related Risk Perceptions. Risk Anal. 21(2)
- 5. Duncan D. Nulty. (2008). The adequacy of response rates to online and paper surveys：what can be done？Assessment & Evaluation in Higher Education, 33( 3), 301–314.
- 6. Elizabeth C. Redmond and Christopher J. Griffith. (2004). Consumer perceptions of food safety risk, control and responsibility, Appetite, 43, 309–313.
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