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A Package of Established Analytical Tools to Investigate the Solid-State Alteration of Lipid-Based Excipients
Published on: August 9, 2022
Dale Eric Wurster1, Ira S Buckner
1College of Pharmacy, University of Iowa, Iowa City, Iowa 52242, USA. wurster@uiowa.edu
Compression of anhydrous lactose increases its energy state, likely due to residual strain. Compression calorimetry and heat of solution measurements confirmed this energy increase, showing excellent agreement.
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