L-Carnosine

Store at -20°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles. Short term: 4 °C, one week from the date of receipt. Long term: -20 °C to -80 °C, 6 months from the date of receipt.

The shelf life is related to many factors, storage state, storage temperature and the stability of the peptide itself. Generally, the shelf life of lyophilized form is 6 months at -20°C/-80°C from the date of receipt.