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 ） 。
- 1. Ohnishi, O., Search for the wild ancestor of buckwheat - III. The wild ancestor of cultivated common buckwheat, and of tatary buckwheat. Economic Botany, 1998. 52(2): p. 123-133.
- 3. Tsuji, K. and O. Ohnishi, Origin of cultivated Tatary buckwheat (Fagopyrum tataricum Gaertn.) revealed by RAPD analyses. Genetic Resources and Crop Evolution, 2000. 47(4): p. 431-438.
- 4. Bonafaccia, G., M. Marocchini, and I. Kreft, Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chemistry, 2003. 80(1): p. 9-15.
- 5. Odbayar, T.-O., et al., Comparative studies of some phenolic compounds (quercetin, rutin, and ferulic acid) affecting hepatic fatty acid synthesis in mice. Journal of Agricultural and Food Chemistry, 2006. 54(21): p. 8261-8265.
- 6. Cook, N.C. and S. Samman, Flavonoids - Chemistry, metabolism, cardioprotective effects, and dietary sources. Journal of Nutritional Biochemistry, 1996. 7(2): p. 66-76.
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