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

• CAS Number:

  9000-83-3

• 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:

  342161983

• NCBI Accession Number:

  C0NIF0.1

• Uniprot Accession Number:

  C0NIF0