The influence of the degree of esterify- cation on the release characteristics of in situ gelling pectin formulations for oral sustained delivery of paracetamol
The influence of the degree of esterify- cation on the release characteristics of in situ gelling pectin formulations for oral sustained delivery of paracetamol
复制标题
酯化程度对口服缓释扑热息痛原位胶凝果胶制剂释放特性的影响
DOI：
10.3109/10837450.2011.653816
复制
发表时间：
2013
影响因子：
3.4
通讯作者：
Attwood D.
中科院分区：
文献类型：
--
作者：
Miyazaki S.;Murofushi H.;Shimoyama T.;Itoh K.;Kobayashi M.;Attwood D.
