Control of enantioselectivity in the bakers' yeast reduction of β-keto ester derivatives in the presence of a sulfur compound

被引:29
作者
Hayakawa, R [1 ]
Nozawa, K [1 ]
Shimizu, M [1 ]
Fujisawa, T [1 ]
机构
[1] Mie Univ, Dept Chem Mat, Tsu, Mie 514, Japan
关键词
D O I
10.1016/S0040-4039(97)10490-7
中图分类号
O62 [有机化学];
学科分类号
070303 ; 081704 ;
摘要
Improvement of the enantioselectivity and enhancement of the reactivity were achieved in the bakers' yeast reduction of the beta-keto ester derivatives by the addition of a sulfur compound. (C) 1997 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:67 / 70
页数:4
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