Viscosity-Reducing Bulky-Salt Excipients Prevent Gelation of Protein, but Not Carbohydrate, Solutions
Crossref DOI link: https://doi.org/10.1007/s12010-017-2413-8
Published Online: 2017-01-23
Published Print: 2017-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kumar, Awanish
Klibanov, Alexander M.
License valid from 2017-01-23