Enzymatic deoximation of oximes by ultrasonically stimulated baker's yeast
- 1 January 1991
- journal article
- research article
- Published by Royal Society of Chemistry (RSC) in Journal of the Chemical Society, Perkin Transactions 1
- No. 8,p. 2056-2057
- https://doi.org/10.1039/p19910002056
Abstract
The enzymatic conversion of oximes by ultrasonically stimulated baker's yeast yields the corresponding aldehydes and ketones in high yields.Keywords
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