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Influence of Miscibility of Protein-Sugar Lyophilizates on Their Storage Stability

机译：蛋白质糖冻干物的混溶性对其储存稳定性的影响

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Maarten A. Mensink; Matthew J. Nethercott; Wouter L. J. Hinrichs; Kees van der Voort Maarschalk; Henderik W. Frijlink; Eric J. Munson; Michael J. Pikal;
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1. Systematic investigation of the effect of lyophilizate collapse on pharmaceutically relevant proteins, part 2: stability during storage at elevated temperatures. [J] . Kathrin Schersch, Ortrud Betz, Patrick Garidel, Journal of pharmaceutical sciences. . 2012,第7期

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2. Impact of sucrose level on storage stability of proteins in freeze-dried solids: I. Correlation of protein-sugar interaction with native structure preservation. [J] . Wang B, Tchessalov S, Warne NW Journal of pharmaceutical sciences. . 2009,第9期

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4. Stability of Protein-Sugar Lyophilizates Investigated with Terahertz Spectroscopy [C] . J. Kölbel, M. L. Anuschek, I. Seifert, International Conference on Infrared, Millimeter, and Terahertz Waves . 2020

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7. Influence of Miscibility of Protein-Sugar Lyophilizates on Their Storage Stability [O] . Mensink, Maarten A., Nethercott, Matthew J., Hinrichs, Wouter L. J., 2016

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Influence of Miscibility of Protein-Sugar Lyophilizates on Their Storage Stability

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