Reduction of ethyl 3-oxobutanoate using non-growing baker's yeast in a continuously operated reactor with cell retention

Process development of enantioselective 3-oxo ester reduction by Baker's Yeast

Effect of high product concentration in a dual fed-batch asymmetric 3-oxo ester reduction by Baker's Yeast

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

Influence of the ethanol and glucose supply rate on the rate and enantioselectivity of 3-oxo ester reduction by Baker's Yeast.

Hydrolytic activity in baker's yeast limits the yield of asymmetric 3-oxo ester reduction.