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 ） 。
吳欣怡 , Masters Advisor：廖寶琦
- Bjellqvist, B., Ek, K., Righetti, P.G., Gianazza, E., Gorg, A., Westermeier, R., Postel, W. Isoelectric focusing in immobilized pH gradients: principle, methodology and some applications. J Biochem Biophys Methods. 6, 317-39 (1982).
- Buffinton, G. D., Hunt, N. H., Cowden, W. B., Clark, A. Detection of short-chain carbonyl products of lipid peroxidation from malaria-parasite (Plasmodium vinckei)-infected red blood cells exposed to oxidative stress. Biochem. J. 249, 63-68 (1988).
- Brophy, P.M., Barrett, J. D. Detoxification of secondary products of lipid perioxidation in the cytosol of a mouse fibroblast cell line. Biochem. Cell Biol. 68, 1288-91 (1990).
- Brewer, M. S., Vega, J. D. Detectable odor thresholds of selected lipid oxidation compounds in a meat model system. J. Food Sci. 60, 592-595 (1995).
- Bao, M. L., Barbieri, K., Burrini, D., Griffini, O., Pantani, F. Determination of trace levels of taste and odor compounds in water by microextraction and gas chromatography ion trap detection mass spectrometry. Water Res. 31, 1719-27 (1997).
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