Recombinant Lachnospiraceae bacterium A4 Flagellin
Recombinant Lachnospiraceae bacterium A4 Flagellin
Product Specifications
Tag
NO-tagged
Storage Conditions
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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Notes
For research use only.
Available Sizes
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