Effect of inhibitor or immobilization on reduction of benzoylpyridines by baker's yeast.
Takemoto
M
M
School of Pharmaceutical Sciences, University of Shizuoka, Japan.
Yamamoto
Y
Y
Achiwa
K
K
D010084:Oxidation-Reduction; D020005:Propanols; D011725:Pyridines / Q000737:chemistry*; D012441:Saccharomyces cerevisiae / Q000737:chemistry*
D020005:Propanols; D011725:Pyridines; C006463:allyl alcohol