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Structure-enantioselectivity relationships using neural networks for the reduction of carbonyl compounds with baker's yeast

✍ Scribed by D. Zakarya; L. Farhaoui; S. Fkih-Tetouani

Book ID: 104214518
Publisher: Elsevier Science
Year: 1994
Tongue: French
Weight: 374 KB
Volume: 35
Category: Article
ISSN: 0040-4039
DOI: 10.1016/s0040-4039(00)73299-0

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