Recombinant Mouse Gastric inhibitory polypeptide (Gip), partial

The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20 degree C/-80 degree C. The shelf life of lyophilized form is 12 months at -20 degree C/-80 degree C.<br>Repeated freezing and thawing is not recommended. Store working aliquots at 4 degree C for up to one week.

[gastric inhibitory polypeptide preproprotein; Gastric inhibitory polypeptide; gastric inhibitory polypeptide; gastric inhibitory polypeptide; Glucose-dependent insulinotropic polypeptide]