Recombinant Pongo abelii Elongation of very long chain fatty acids protein 5 (ELOVL5)

Store at -20 degree C, for extended storage, conserve at -20 degree C or -80 degree C.<br>Repeated freezing and thawing is not recommended. Store working aliquots at 4 degree C for up to one week.

[elongation of very long chain fatty acids protein 5; Elongation of very long chain fatty acids protein 5; elongation of very long chain fatty acids protein 5; 3-keto acyl-CoA synthase ELOVL5]