Recombinant Rat Fatty acid-binding protein, heart (Fabp3)

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. The shelf life of lyophilized form is 12 months at -20 degree C/-80 degree C.

[fatty acid-binding protein, heart; Fatty acid-binding protein, heart; fatty acid-binding protein, heart; fatty acid binding protein 3; Fatty acid-binding protein 3; Heart-type fatty acid-binding protein; H-FABP]