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

页码：67 / 70

页数：4

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