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Excipients x Diabetics
Does anyone have any reference regarding: - what excipients should be avoid in products for diabetics ? - a relation between some excipients and quantity of hydrate carbon resulting from metabolism (ex. glycerin, mannitol etc) - limits and requirements for labelling on this case Any reference will be very helpful!! Beatriz Fernandes Regulatory Affairs Manager Byk Química - Brazil Phone: +5511 5188-4481 Fax: + 5511 5183-4361 |
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