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Recombinant Ajellomyces capsulata Probable Xaa-Pro aminopeptidase PEPP (PEPP)

Product Specifications

Gene Name

[PEPP]

Storage Conditions

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.

Other Gene Names

[PEPP]

Short Name

[Probable Xaa-Pro aminopeptidase PEPP (PEPP)]

Other Product Names

[Probable Xaa-Pro aminopeptidase PEPP; Probable Xaa-Pro aminopeptidase PEPP; Aminoacylproline aminopeptidase; Prolidase]

NCBI GI Number

342161984

NCBI Accession Number

C6H7R7.1

Uniprot Accession Number

C6H7R7

CAS Number

9000-83-3

Available Sizes

Curated Selection

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