Takemoto, M <br/><br/>
Effect of inhibitor or immobilization on reduction of benzoylpyridines by baker's yeast.  [electronic resource] 

 -  Chemical & pharmaceutical bulletin  Apr 1996 
 - 853-5 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0009-2363 
<br/><br/><label>Standard No.: </label>10.1248/cpb.44.853  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Oxidation-Reduction<br/>Propanols<br/>Pyridines--chemistry<br/>Saccharomyces cerevisiae--chemistry