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

Store at -20 degrees C. For long-term storage, store at -20 degrees C or -80 degrees C. Store working aliquots at 4 degrees C for up to one week. Repeated freezing and thawing is not recommended.

[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]