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"Use of glass transitions in carbohydrate excipient design for lyophilized ..."

Brock C. Roughton, Elizabeth M. Topp, Kyle V. Camarda (2012)

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DOI: 10.1016/J.COMPCHEMENG.2011.07.018

access: closed

type: Journal Article

metadata version: 2021-10-14

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Brock C. Roughton, Elizabeth M. Topp, Kyle V. Camarda:
Use of glass transitions in carbohydrate excipient design for lyophilized protein formulations. Comput. Chem. Eng. 36: 208-216 (2012)

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