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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