| The setereoselective preparation of β-keto esters using baker＇s yeast in the presence of rice wine koji |
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| 作者姓名： | Jin Cui Ming Jie Zhang Xiang Qian Wang Nai Jing Cui |
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| 作者单位： | School of Science, Tianjin University, Tianjin 300072, China |
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| 摘 要： | By the addition of rice wine koji, enhancement of the reactivity was observed for the baker＇s yeast reduction of β-keto esters into （S）-β-hydroxy esters with high enantiomeric purity （73-98%）.
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| 关 键 词： | 生物触酶 酵母 葡萄酒 酯类 |
| 收稿时间： | 2007-09-18 |
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