Highly Diastereoselective Reduction of Alkyl ${\alpha}$-Methyl-${\beta}$-Keto Pentanoate Using Raw Baker's Yeast

빵효모를 이용한 알킬 ${\alpha}$-메틸-${\beta}$-케토 펜탄산의 높은 부분 입체 선택적 환원

Jung-Han Kim (Department of Food Engineering, Yonsei University) ;
Oh Won-Taek (Department of Food Engineering, Yonsei University) ;
Suk-Ku Kang (Department of Chemistry, Sung Kyun Kwan University, Natural Science Campus)

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