Immobilization affects the rate and enantioselectivity of 3-oxo ester reduction by baker’s yeast - Concepedia

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Immobilization affects the rate and enantioselectivity of 3-oxo ester reduction by baker’s yeast

47

Citations

24

References

2002

Year

E.M. Buque, Ifoeng Chin‐Joe, Adrie J. J. Straathof, Jaap A. Jongejan, Joseph J. Heijnen

Enzyme and Microbial Technology

BiosynthesisEngineeringBiochemistryNatural SciencesBiocatalysis3-Oxo Ester ReductionBiochemical EngineeringBiotechnologyBaker ’Metabolic EngineeringImmobilized EnzymeEnzymatic ModificationEnzyme ImmobilizationChemical Biotechnology

References

	Year	Citations

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