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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) )

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


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「」 「 」 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: 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 ) 。

Abstract 〈TOP〉
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Reference ( 92 ) 〈TOP〉
  1. chapter 1
  2. 10. Abers JE, Wrolstad RE. 1979. Causative factors of color deterioration in strawberry preserves during processing and storage. J Food Sci. 44:75-78,81.
  3. 11. Asen S, Stewart RN, Norris KH. 1972. Copigmentation of anthocyanins in plant tissues and its effect on color. Phytochem. 11:1139-1144.
  4. 12. Baranowski ES, Nagel CW. 1983. Kinetics of malvidin-3-glucoside condensation in wine model systems. J Food Sci. 48:419-421,429.
  5. 14. Bronnum-Hansen K, Flink JM. 1985. Anthocyanin colorants from elderberry. III. Storage stability of the freeze dried product. J Food Tech. 20:725-733.
Times Cited (11) 〈TOP〉
  1. 詹盈盈(2015)。白藜蘆醇與白藜蘆醇苷在酒精模式溶液中的穩定性。臺灣大學食品科技研究所學位論文。2015。1-71。 
  2. 周景銘(2013)。利用分離雞蛋蛋黃製作鹹蛋黃之研究。臺灣大學動物科學技術學研究所學位論文。2013。1-84。 
  3. 張家銘(2013)。紫米花青素在乙醇溶液中顏色表現之研究。國立臺灣大學食品科技研究所學位論文。2013。1-100。 
  4. 蕭鈺蒨(2011)。乙醇溶液中抗壞血酸對花青素穩定性之影響。臺灣大學食品科技研究所學位論文。2011。1-79。 
  5. 翁子桓(2010)。大蒜酒製程及乙醇溶液中Alliin穩定性之研究。臺灣大學食品科技研究所學位論文。2010。1-76。 
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