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Results 1 - 3 of 3
EC Number
Storage Stability
-20°C, 20% glycerol, freezing and thawing results in loss of all enzymatic activity
-20°C, 25% (NH4)2SO4, several months, no loss in activity
-20°C, no significant loss of activity detected after 2 months of storage
Results 1 - 3 of 3