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 ) 。
温譽鈴 , Ph.D Advisor:陳錦樹
繁體中文
DOI:
10.6845/NCHU.2014.00651
米麴菌 ; 固態發酵 ; 生物轉化 ; 中藥 ; 藥渣 ; Aspergillus oryzae ; solid state fermentation ; biotransformations ; Chinese herbal medicines ; residues


- 王湘伶。(2004)。以豆科植物為基質生產靈芝發酵液及發酵產物對過敏反應之影響。國立台灣大學食品科技研究所。碩士論文。
連結: - 台灣經濟研究院。(2012)。2012 台灣各產業景氣趨勢調查報告。
連結: - 李茂榮、陳崇宇和李祖光。(2005)。固相微萃取技術於微量分析之應用。化學Chemistry (The Chinese Chem. Soc., Taipei),63(3):329-342。
連結: - 秦俊哲、張潔、陳合和陳明。(2005)。靈芝新型固態發酵菌質中活性成份的研究。食用菌,27(1):8-9。
連結: - 康鳳蓮。(1994)。Caffeic acid 及其酯類化合物在家兔體內之藥物動力學研究。臺北醫學院藥學研究所。碩士論文。
連結: