Dongsheng Luo
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3CO-AUTHORS
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Publications (4)
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|Jul 20, 2024
Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing.Dongsheng Luo, Binqiang Tian, Jingxin Li
|Feb 05, 2020
Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques.Shuang Bi, Xinxing Xu, Dongsheng Luo
|Aug 24, 2019
Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice.Dongsheng Luo, Xinxing Xu, Shuang Bi
|May 11, 2018
Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing.Dongsheng Luo, Xueli Pang, Xinxing Xu
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