4-(Carbomethoxy)aniline; 4-(Methoxycarbonyl)aniline; 4-Aminobenzenecarboxylic Acid Methyl Ester; 4-Aminobenzoic Acid Methyl Ester; Methyl 4-Aminobenzoate; Methyl 4-Aminophenylcarboxylate; Methyl Aniline-4-carboxylate; Methyl p-Aminobenzoate; NSC 3783; p-(Methoxycarbonyl)aniline; p-Aminobenzoic Acid Methyl Ester; p-Carbomethoxyaniline

Protected 4-Aminobenzoic Acid. Widely distributed in nature as a B complex factor. Baker’s yeast contains 5 to 6 ppm, brewer’s yeast from 10 to 100 ppm. Occurs free and in ester form.