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 ) 。


- 吳士豪。2007。遠紅外線冷凍乾燥對小麥草汁粉水萃取物抗氧化性質之影響。國立中興大學食品暨應用生物科技學系碩士學位論文。
連結: - 徐萬德。2004。Hylocereus spp.仙人掌紅龍果之栽培、生育習性及物候調查。台灣大學園藝學研究所碩士學位論文。
連結: - 黃琇亭。2008。紅龍果果實生長期間果實和肉質莖組成分變化及對套袋、環剝和砷酸鉛之反應。國立中興大學園藝學系碩士學位論文。
連結: - Bakar, J., Ee, S. C., Muhammad, K., Hashin, D. M. & Adzahan, N. (2013). Spray-drying optimization for red pitaya peel (Hylocereus polyrhizus). Food and Bioprocess Technology. 6: 1332-1341.
連結: - Cai, Y. X. & Corke, H. (2000). Production and properties of spray-dried Amaranthus betacyanin pigments. Journal of Food Science. 65 (6): 1248-1252.
連結: