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

Author: Buque E.M.   Chin-Joe I.   Straathof A.J.J.   Jongejan J.A.   Heijnen J.J.  

Publisher: Elsevier

ISSN: 0141-0229

Source: Enzyme and Microbial Technology, Vol.31, Iss.5, 2002-10, pp. : 656-664

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