THE REDUCTION OF 5-OXODECANOIC ACID BY NORMAL BAKER'S YEAST
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Portland Press Ltd.
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https://portlandpress.com/biochemj/article-pdf/95/3/633/704424/bj0950633.pdf
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2. Formation of Alcohols and Phenols by Reduction of Carbonyl Compounds;Comprehensive Organic Transformations;2018-02-28
3. Asymmetric bioreduction of keto groups of 4- and 5-Oxodecanoic acids/esters with a new carbonyl reductase;Catalysis Communications;2017-12
4. Synthesis and yeast mediated bioreduction of α-keto-β-lactams bearing a functionalized and rigid side chain;Arkivoc;2004-10-12
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