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 ） 。
許晉瑋 , Masters Advisor：陳右人
繁體中文 DOI： 10.6342/NTU.2007.02424
- 張隆仁. 1999. 蕎麥的二次代謝產物芸香苷. 台中區農業改良場研究彙報 64:41-56.
- Bonafaccia, G., L. Gambelli, N. Fabjan, and I. Kreft. 2003a. Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chem. 80: 9-15.
- Bonafaccia, G., L. Gambelli, N. Fabjan, and I. Kreft. 2003b. Trace elements in flour and bran from common and tartary buckwheat. Food Chem. 83: 1-5.
- Bonafaccia, G., M. Marocchini, and I. Kreft. 2003. Composition and technological properties of the flourand bran from common and tartary buckwheat. Food Chem. 80: 9-15.
- Bonafaccia, G., V. Galli, R. Francisci, V. Mair, V. Skrabanja, and I. Kreft. 2000. Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread. Food Chem. 68: 437-441.
- 王于姍(2013)。溫度對香椿葉片中酚類物質含量之影響。臺灣大學 園藝暨景觀學系學位論文。2013。1-74。
- 羅宇展(2009)。檄樹（諾麗）果實自然發酵過程中果汁與乾燥果肉所含 酚類化合物之變化。臺灣大學園藝學研究所學位論文。2009。1-112。
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