Sushi Peptide S1, aa171-204 (Factor C Sushi 1)

• Storage Conditions:

  Lyophilized powder may be stored at 4 °C for short-term only. Stable for 12 months at -20 °C. Reconstitute to nominal volume (see reconstitution instructions for peptides) and store at -20 °C. For maximum recovery of product, centrifuge the original vial prior to removing the cap.

• Short Name:

  [Sushi Peptide S1, aa171-204]