FOOD INTERACTIONS WITH SUSTAINED-RELEASE THEOPHYLLINE PREPARATIONS - A REVIEW

被引：54

作者：

JONKMAN, JHG ^{[1
]}

机构：

[1] STATE UNIV GRONINGEN,DEPT ANALYT CHEM & TOXICOL,9700 AB GRONINGEN,NETHERLANDS

来源：

CLINICAL PHARMACOKINETICS | 1989年 / 16卷 / 03期

关键词：

D O I：

10.2165/00003088-198916030-00003

中图分类号：

R9 [药学];

学科分类号：

1007 ;

摘要：

引用

收藏

页码：162 / 179

页数：18

相关论文

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