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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 ( 185 ) 〈TOP〉
  1. 李惠倫。2007。以固態發酵製備紅麴黑豆產品及其呈味性質與生理活性。國立中興大學食品暨應用生物科技學系碩士論文。台中,台灣。
    連結:
  2. 吳彩平。2006。以固態發酵製備樟芝米及其品質與抗氧化性質。國立中興大學食品暨應用生物科技學系碩士論文。台中,台灣。
    連結:
  3. 鄭文珮。2002b。不同乾燥處理對山藥粉理化性質之影響及其在冷凍湯圓之應用。靜宜大學食品營養學系碩士論文。台中,台灣。
    連結:
  4. 簡韶妤。2006。雞肉絲菇之培養及其呈味性質與生理活性評估。國立中興大學食品暨應用生物科技學系碩士論文。台中,台灣。
    連結:
  5. Ajlouni, S. O., Beelman, R. B., Thompson, D. B. and Mau, J. L. 1995. Change in soluble sugars in various tissues of cultivated mushrooms, Agaricus bisporus during postharvest storage. In G. Charalambous (Ed), Food Flavors (1865-1880). Amsterdam, Netherlands: Elservier Sci. Publ.
    連結:
Times Cited (4) 〈TOP〉
  1. 恩和(2014)。香杉芝之菌絲體與固態發酵產品及其生理活性物質。中興大學食品暨應用生物科技學系所學位論文。2014。1-251。 
  2. 劉秀琴(2011)。糙薏仁土司與精白薏仁土司之品質評估。中興大學食品暨應用生物科技學系所學位論文。2011。1-89。 
  3. 恩和(2009)。巴西蘑菇菌絲體土司與猴頭菇菌絲體土司之品質評估。中興大學食品暨應用生物科技學系所學位論文。2009。1-99。 
  4. 葉展均(2009)。以固態發酵製備白樺茸胚芽米及其呈味性質與生理活性。中興大學食品暨應用生物科技學系所學位論文。2009。1-137。 
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