Bioreduction of Ketones Mediated by Baker's Yeast with Acetate as Ultimate Reducing Agent(Biological Chemistry)

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概要

• 論文の詳細を見る
• 社団法人日本農芸化学会の論文
• 1991-03-23

著者

• KOMETANI Tadashi

  Department of Chemical and Biochemical Engineering

• MATSUNO RYUICHI

  Department of Food Science and Technology, Faculty of Agriculture, Kyoto University

• Kobayashi T

  Kyoto Univ. Kyoto Jpn

• KITATSUJI EITARO

  Department of Chemical and Biochemical Engineering, Toyama National College of Technology

• Kometani Tadashi

  Department Of Biochemical Engineering Toyama National College Of Technology

• Kitatsuji Eitaro

  Department Of Chemical And Biochemical Engineering Toyama National College Of Technology

• Matsuno Ryuichi

  Department Of Food Science And Technology Faculty Of Agriculture Kyoto University

• Matsuno Ryuichi

  Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University

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• NADPH-dependent Reduction of Ethyl Acetoacetate Coupled with Ethanol Oxidation in Kloeckera magna
• Relationship between Ethanol Consumption Rate and Prochiral Ketone Rerducton Rate in Bakers' Yeast
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