A STABILIZED ANTIHISTAMINE SYRUP CONTAINING AMINOPOLYCARBOXYLIC ACID AS STABILIZER
摘要
<p>An antihistaminic syrup is stabilized against degradation of the active ingredient, by the addition of and about 0.05 to about 5 mg/mL of an aminopolycarboxylic acid such as a salt of ethylenediaminetetraacetic acid.</p>
