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 Registration ( doi.airiti.com ) 。
利用Lactobacillus plantarum NCD2 生產gamma-胺基丁酸之較適生產條件探討及其製作發酵乳可行性之研究
紀玉婷 , Masters Advisor:方繼
繁體中文
DOI:
10.6845/NCHU.2015.00644
gamma-胺基丁酸(GABA ; 乳酸菌 ; L. plantarum ; 發酵乳 ; 菌株特性 ; gamma-aminobutyric acid (GABA) ; Lactic acid bacteria ; L. plantarum ; cultured milk ; probiotic characteristic


- 王仁辰。2013。利用米胚芽中麩胺酸脫羧酶與味精反應以提升 -胺基丁酸(GABA)生成量之探討。國立中興大學食品暨應用生物科技學系碩士論文。
連結: - 周韋廷。2011。菇柄多醣對乳酸菌之助生性及應用在益生菌發酵乳之研究。國立中興大學食品暨應用生物科技學系碩士論文。
連結: - 黃靖堯。2007。台灣酸菜中高胞外多醣益生乳酸菌之篩選與其醃漬液製作酸菜醃蛋可行性之研究。國立中興大學食品暨應用生物科技學系碩士論文。
連結: - Adeghate E., & Ponery A. S. (2002). GABA in the endocrine pancreas: cellular localization and function in normal and diabetic rats. Tissue & Cell. 34:1-6.
連結: - Amrouche T., Boutin Y., Prioult G., Fliss I. (2006). Effects of bifidobacterial cytoplasm, cell wall and exopolysaccharide on mouse lymphocyte proliferation and cytokine production. International Dairy Journal. 16:70–80.
連結: