Baker's yeast reduction of α-haloacetophenones

@inproceedings{Carvalho1991BakersYR,
  title={Baker's yeast reduction of α-haloacetophenones},
  author={M{\'a}rcia Siqueira de Carvalho and Marina T. Okamoto and Paulo Jos{\'e} Samenho Moran and J. Augusto R. Rodrigues},
  year={1991}
}
Abstract The fermenting baker's yeast reductions of α-haloacetophenones were carried out by three different procedures. While the α-fluoro-, α-chloro- and α-bromoacetophenones gave the correspondent (−)-halohydrins, the reduction of α-iodoacetophenone gave acetophenone and (−)-1-phenylethanol. 

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