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 ) 。


- 2.胡敏夫、林禮輝 (1986) 仙草不同生長期之主要成分含量分析。中華農學會研究 35:180-85。
連結: - 5.陳健賢 (2009) 脫色仙草葉膠對樹薯澱粉可食膜物性之影響。國立中興大學食品科學技應用生物科技學系博士論文,台中,台灣。
連結: - 6.A.O.A.C (2000). Official Methods of Analsis, 17th Edition. Association of Analytical Chemists. Washington, D. C., USA
連結: - 8.ASTM. (2000b). Standard test method for water vapor transmission of materials, method E96-00. Philadephia, PA. American Society for Testing and Materials.
連結: - 9.Alves, V. D., Mali, S., Beleia, A., & Grossmann, M. V. E. (2007). Effect of glycerol and amylose enrichment on cassava starch film properties. Journal of Food Engineering, 78(3), 941-946.
連結:
- 王淯湞(2015)。糖液克弗爾粒水萃多醣之理化特性。中興大學食品暨應用生物科技學系所學位論文。2015。1-164。
- 方柏翔(2015)。不同界面活性劑對糖質克弗爾多醣/小麥澱粉可食膜物理性質的影響。中興大學食品暨應用生物科技學系所學位論文。2015。1-113。
- 林詩涵(2014)。以反應曲面法探討糖質克弗爾多醣/小麥澱粉混合膜之物理及機械特性。中興大學食品暨應用生物科技學系所學位論文。2014。1-132。
- 陳建宏(2011)。含檸檬草精油之樹薯澱粉/褐藻酸鈉口含片的開發。中興大學食品暨應用生物科技學系所學位論文。2011。1-122。
- 呂彥勳(2017)。澱粉及塑化劑種類對糖質克弗爾多醣/澱粉可食膜物理性質之影響。中興大學食品暨應用生物科技學系所學位論文。2017。1-132。