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Mechanistic Understanding of Food Effects: Water Diffusivity in Gastrointestinal Tract Is an Important Parameter for the Prediction of Disintegration of Solid Oral Dosage Forms

MPS-Authors
http://pubman.mpdl.mpg.de/cone/persons/resource/persons79780

Ebert,  Sandro
Dept. Landfester: Physical Chemistry of Polymers, MPI for Polymer Research, Max Planck Society;

http://pubman.mpdl.mpg.de/cone/persons/resource/persons79782

Amar,  Andrea
Emeritus Group Spiess: Polymer Spectroscopy, MPI for Polymer Research, Max Planck Society;

http://pubman.mpdl.mpg.de/cone/persons/resource/persons48473

Münnemann,  Kerstin
Dept. Landfester: Physical Chemistry of Polymers, MPI for Polymer Research, Max Planck Society;

http://pubman.mpdl.mpg.de/cone/persons/resource/persons48943

Wagner,  Manfred
Dept. Müllen: Synthetic Chemistry, MPI for Polymer Research, Max Planck Society;

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Citation

Radwan, A., Ebert, S., Amar, A., Münnemann, K., Wagner, M., Amidon, G. L., et al. (2013). Mechanistic Understanding of Food Effects: Water Diffusivity in Gastrointestinal Tract Is an Important Parameter for the Prediction of Disintegration of Solid Oral Dosage Forms. Molecular Pharmaceutics, 10(6), 2283-2290. doi:10.1021/mp3006209.


Cite as: http://hdl.handle.net/11858/00-001M-0000-0014-1281-D
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