Effect of inhibitor or immobilization on reduction of benzoylpyridines by baker's yeast.

Takemoto, M

Effect of inhibitor or immobilization on reduction of benzoylpyridines by baker's yeast. [electronic resource] - Chemical & pharmaceutical bulletin Apr 1996 - 853-5 p. digital

Publication Type: Journal Article

0009-2363

10.1248/cpb.44.853 doi


Oxidation-Reduction
Propanols
Pyridines--chemistry
Saccharomyces cerevisiae--chemistry