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
Index: Hayakawa, Ryuuichirou; Nozawa, Kazumi; Kimura, Kimihiko; Shimizu, Makoto Tetrahedron, 1999 , vol. 55, # 24 p. 7519 - 7528
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Citation Number: 14
Abstract
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.
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