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 ） 。
吳宗諺 , Ph.D Advisor：周志輝
- Abera, S., & Rakshit, S. K. (2003). Processing technology comparison of physicochemical and functional properties of cassava starch extracted from fresh root and dry chips. Starch‐Stärke, 55, 287-296.
- Angelis-Pereira, M. C. D., Barcelos, M. D. F. P., Sousa, M. S. B., & Pereira, J. D. A. R. (2013). Effects of the kefir and banana pulp and skin flours on hypercholesterolemic rats. Acta Cirurgica Brasileira, 28, 481-486.
- Aparicio-Saguilán, A., Sayago-Ayerdi, S. G., Vargas-Torres, A., Tovar, J., Ascencio-Otero, T. E., & Bello-Pérez, L. A. (2007). Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch. Journal of Food Composition and Analysis, 20, 175-181.
- Augustin, M. A., Sanguansri, P., & Htoon, A. (2008). Functional performance of a resistant starch ingredient modified using a microfluidiser. Innovative Food Science and Emerging Technologies, 9, 224–231.
- Aurore, G., Parfait, B., & Fahrasmane, L. (2009). Bananas, raw materials for making processed food products. Trends in Food Science & Technology, 20, 78-91.
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