Use of glass transitions in carbohydrate excipient design for lyophilized protein formulations
Brock C. Roughton, E.M. Topp, Kyle V. CamardaVolume:
36
Year:
2012
Language:
english
Pages:
9
DOI:
10.1016/j.compchemeng.2011.07.018
File:
PDF, 702 KB
english, 2012