Preparation, characterization and taste-masking properties of microspheres containing azithromycin

Journal of Pharmacy and Pharmacology

Volumn 61, Issue 12, 2009, Pages 1631-1635

  Liandong, Hu ^a   Jianbin, Pan ^a   Ci, Liu ^a   Hongxin, Xu ^a   Liangzhao, Luo ^a  

^a HEBEI UNIVERSITY   (China)

Author keywords

Azithromycin; Microspheres; Solvent diffusion method; Taste masking

Indexed keywords

ACETIC ACID ETHYL ESTER; AZITHROMYCIN; DRUG CARRIER; ETHYL CELLULOSE; EXCIPIENT; MICROSPHERE; SOLVENT;

ADULT; AREA UNDER THE CURVE; ARTICLE; BITTER TASTE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIFFUSION; DRUG BIOAVAILABILITY; DRUG BLOOD LEVEL; DRUG FORMULATION; DRUG RELEASE; DRUG SYNTHESIS; ENCAPSULATION; HUMAN; HUMAN EXPERIMENT; MALE; MAXIMUM PLASMA CONCENTRATION; NORMAL HUMAN; PARTICLE SIZE; RANDOMIZED CONTROLLED TRIAL; SINGLE DRUG DOSE; SUSPENSION; TASTE; TIME TO MAXIMUM PLASMA CONCENTRATION; ULTRAVIOLET SPECTROPHOTOMETRY; X RAY DIFFRACTION;

ADMINISTRATION, ORAL; ANTI-BACTERIAL AGENTS; AZITHROMYCIN; BIOLOGICAL AVAILABILITY; CAPSULES; CELLULOSE; CHEMISTRY, PHARMACEUTICAL; DIFFUSION; EXCIPIENTS; FLAVORING AGENTS; HUMANS; MICROSPHERES; PARTICLE SIZE; SOLVENTS; SUSPENSIONS; TASTE PERCEPTION; TECHNOLOGY, PHARMACEUTICAL;

EID: 75749112935     PISSN: 00223573     EISSN: None     Source Type: Journal    
DOI: 10.1211/jpp/61.12.0007     Document Type: Article

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