Lens culinaris: A new biocatalyst for reducing carbonyl and nitro groups

Biotechnology and Bioprocess Engineering

Volumn 17, Issue 2, 2012, Pages 407-412

  Ferreira, Daniele Alves ^a   Da Silva, Robério Costa ^a   Da Costa Assunção, João Carlos ^b   De Mattos, Marcos Carlos ^a   De Lemos, Telma Leda Gomes ^a   Monte, Francisco José Queiroz ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

Aldehyde; Bioreduction; Ketone; Lens culinaris; Nitrocompound

Indexed keywords

AROMATIC ALDEHYDE; AROMATIC RING SUBSTITUENTS; BIOREDUCTIONS; CHEMICAL YIELDS; ENANTIOMERIC EXCESS; ESTER HYDROLYSIS; NITRO GROUP; NITRO-COMPOUNDS; NITROCOMPOUND; P-NITROPHENYL ACETATE; WHOLE PLANTS;

ALDEHYDES; AROMATIC COMPOUNDS; AROMATIZATION; ENZYMATIC HYDROLYSIS; ESTERIFICATION; ESTERS; SEED;

KETONES;

4 NITROPHENYL ACETATE; ALDEHYDE; CARBONYL DERIVATIVE; ESTER; GLYCERYL TRINITRATE; KETONE; NITROBENZENE; UNCLASSIFIED DRUG;

ARTICLE; BIOCATALYSIS; BIOCATALYST; BIOTRANSFORMATION; CHEMICAL ANALYSIS; CHEMICAL REACTION; CHEMICAL STRUCTURE; CHIRALITY; ELECTROPHILICITY; ENANTIOMER; GAS CHROMATOGRAPHY; HYDROLYSIS; LENTIL; NONHUMAN; PLANT SEED; SUGARCANE;

LENS CULINARIS;

EID: 84861057276     PISSN: 12268372     EISSN: 19763816     Source Type: Journal    
DOI: 10.1007/s12257-011-0509-5     Document Type: Article

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