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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