Heese, R.;                     Wetschky, J.;                     Rohmer, C.;                     Bailer, S.M.;                     Bortz, M.    
        Fast and Non-Invasive Evaluation of Yeast Viability in Fermentation Processes Using Raman Spectroscopy and Machine Learning. Beverages 2023, 9, 68.
    https://doi.org/10.3390/beverages9030068
    AMA Style
    
                                Heese R,                                 Wetschky J,                                 Rohmer C,                                 Bailer SM,                                 Bortz M.        
                Fast and Non-Invasive Evaluation of Yeast Viability in Fermentation Processes Using Raman Spectroscopy and Machine Learning. Beverages. 2023; 9(3):68.
        https://doi.org/10.3390/beverages9030068
    
    Chicago/Turabian Style
    
                                Heese, Raoul,                                 Jens Wetschky,                                 Carina Rohmer,                                 Susanne M. Bailer,                                 and Michael Bortz.        
                2023. "Fast and Non-Invasive Evaluation of Yeast Viability in Fermentation Processes Using Raman Spectroscopy and Machine Learning" Beverages 9, no. 3: 68.
        https://doi.org/10.3390/beverages9030068
    
    APA Style
    
                                Heese, R.,                                 Wetschky, J.,                                 Rohmer, C.,                                 Bailer, S. M.,                                 & Bortz, M.        
        
        (2023). Fast and Non-Invasive Evaluation of Yeast Viability in Fermentation Processes Using Raman Spectroscopy and Machine Learning. Beverages, 9(3), 68.
        https://doi.org/10.3390/beverages9030068