Euro
USD
British Pound
NULL
Product Description
Recombinant Lachnospiraceae bacterium A4 Flagellin | AP77735 | SAB
Host species:
E.coli
Tag info:
NO-tagged
Storage Conditions:
The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.
