Tetrahedron

The bakers' yeast reductions of α-and β-keto ester derivatives in the presence of a sulfur compound

R Hayakawa, K Nozawa, K Kimura, M Shimizu

文献索引：Hayakawa, Ryuuichirou; Nozawa, Kazumi; Kimura, Kimihiko; Shimizu, Makoto Tetrahedron, 1999 , vol. 55, # 24 p. 7519 - 7528

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被引用次数: 14

摘要

Improvement of the enantioselectivity and enhancement of the reactivity were achieved in the bakers' yeast reduction of the α-and β-keto ester derivatives by the addition of a sulfur compound. High enantioselectivity in the bakers' yeast reduction of keto esters was accomplished by using combination of an addition of a sulfur compound with an appropriate selection of the alcohol part of the ester.