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
来源：
TETRAHEDRON LETTERS | 1998年 / 39卷 / 1-2期
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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