English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Asymmetric reduction of 4(5)-oxocarboxylic acids (esters)by baker’s yeast and cyclizationin acidic media yield soptically active γ(δ)lactones. The evaluation of their chirality and optical purity was carried out by HPLC (HRGC)analysis of the corresponding 1,4(1.5)-diols via diastereomeric esters with(R)-Mosher acid(MTPA) and (S)-O-acyllactic acids respectively. By increasing the 4(5)alkyl side chain 4R(5R) configurated γ(δ)-lactones with high ee-values are generated.

zeitschrift für naturforschung c

Stereoisomere Aromastoffe XIX: Asymmetrische Reduktion von 4(5)-Oxocarbonsäuren mit Bäckerhefe / Asymmetric Reduction of 4(5)-Oxocarboxylic Acids by Baker's Yeast