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