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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