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Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/108108
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dc.contributor.authorAmat Tusón, Mercedes-
dc.contributor.authorArioli, Federica-
dc.contributor.authorPérez Bosch, Maria-
dc.contributor.authorMolins i Grau, Elies-
dc.contributor.authorBosch Cartes, Joan-
dc.date.accessioned2017-03-08T14:29:59Z-
dc.date.available2017-03-08T14:29:59Z-
dc.date.issued2013-04-25-
dc.identifier.issn1523-7060-
dc.identifier.urihttp://hdl.handle.net/2445/108108-
dc.description.abstractA synthetic equivalent of the Nazarov reagent, the silyl derivative 2, able to undergo base-catalyzed double Michael addition reactions with a,b-unsaturated carbonyl compounds, has been developed. The new reagent satisfactorily reacts with unsaturated indolo[2,3-a]quinolizidine lactams to give pentacyclic yohimbinone-type derivatives.-
dc.format.extent4 p.-
dc.format.mimetypeapplication/pdf-
dc.language.isoeng-
dc.publisherAmerican Chemical Society-
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1021/ol400934c-
dc.relation.ispartofOrganic Letters, 2013, vol. 15, num. 10, p. 2470-2473-
dc.relation.urihttps://doi.org/10.1021/ol400934c-
dc.rights(c) American Chemical Society , 2013-
dc.sourceArticles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)-
dc.subject.classificationIndicadors (Química)-
dc.subject.classificationProves i reactius químics-
dc.subject.classificationLactames-
dc.subject.otherIndicators and test-papers-
dc.subject.otherChemical tests and reagents-
dc.subject.otherLactams-
dc.titlePreparation and Double Michael Addition Reactions of a Synthetic Equivalent of Nazarov Reagent-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/acceptedVersion-
dc.identifier.idgrec624064-
dc.date.updated2017-03-08T14:29:59Z-
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess-
Appears in Collections:Articles publicats en revistes (Farmacologia, Toxicologia i Química Terapèutica)
Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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