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%).
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%).