Recombinant Human Sal-like protein 4 (SALL4), partial

The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. <br>Generally, the shelf life of liquid form is 6 months at -20 degree C/-80 degree C.<br>The shelf life of lyophilized form is 12 months at -20 degree C/-80 degree C.<br>Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4 degree C for up to one week.

[sal-like protein 4 isoform 1; Sal-like protein 4; sal-like protein 4; spalt like transcription factor 4; Zinc finger protein 797; Zinc finger protein SALL4]