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Use of glass transitions in carbohydrate excipient design for lyophilized protein formulations

✍ Scribed by Brock C. Roughton; E.M. Topp; Kyle V. Camarda

Book ID: 113551711
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 702 KB
Volume: 36
Category: Article
ISSN: 0098-1354
DOI: 10.1016/j.compchemeng.2011.07.018

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