Enzymatic deoximation of oximes by ultrasonically stimulated baker's yeast
Abstract
The enzymatic conversion of oximes by ultrasonically stimulated baker's yeast yields the corresponding aldehydes and ketones in high yields.
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J. Chem. Soc., Perkin Trans. 1, 1991, 2056-2057
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Enzymatic deoximation of oximes by ultrasonically stimulated baker's yeast
A. Kamal, M. V. Rao and H. M. Meshram, J. Chem. Soc., Perkin Trans. 1, 1991, 2056 DOI: 10.1039/P19910002056
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