Bitterness of the mixture of clarithromycin dry syrup and carbocisteine preparation-difference between branded and generic drugs

Yakugaku Zasshi

Volumn 128, Issue 3, 2008, Pages 479-485

  Matsuo, Ritsuko ^a   Tanaka, Syouko ^a   Kanou, Michiko ^a   Isono, Kimiko ^a   Tanaka, Yasuha ^a   Taura, Tomoko ^a   Asada, Yuki ^a   Akamine, Yukiko ^a   Sawai, Hashimu ^a   Kinosita, Masakazu ^a   Sudou, Tomomi ^a   Kunoki, Yoshiko ^a   Miki, Akiko ^b   Hori, Satoko ^b   Satoh, Hiroki ^b   Ohtani, Hisakazu ^b   Sawada, Yasufumi ^b,c  

^a Incorporated Foundation of Wadoukai Pharmacy ^*  (Japan)

^b Laboratory of Drug Informatics

^c UNIVERSITY OF TOKYO   (Japan)

Author keywords

Bitterness; Branded formulation; Carbocisteine; Clarithromycin; Generic formulation

Indexed keywords

CARBOCISTEINE; CLARITHROMYCIN; GENERIC DRUG;

ARTICLE; BITTER TASTE; DRUG DOSAGE FORM; DRUG FORMULATION; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; PH;

ANTI-BACTERIAL AGENTS; CARBOCYSTEINE; CHEMISTRY, PHARMACEUTICAL; CLARITHROMYCIN; DOSAGE FORMS; DRUG COMBINATIONS; DRUG COMPOUNDING; DRUGS, GENERIC; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; TASTE; TASTE THRESHOLD;

EID: 40449087952     PISSN: 00316903     EISSN: 13475231     Source Type: Journal    
DOI: 10.1248/yakushi.128.479     Document Type: Article

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