Recombinant Haliotis laevigata Perlwapin
Recombinant Haliotis laevigata Perlwapin
Product Specifications
Tag
N-terminal 10xHis-tagged and C-terminal Myc-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
Frequently Asked Questions
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