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Due to the presence of the preservative, the pH of bacteriostatic water is typically around 5.7 (4.5 to 7.0), which also helps improve the stability of most peptides [12, 13]
[PMC free article] [PubMed] [Google Scholar] 7.Lin Y., Hsi S., Chang J., Huang C
Wiener Medizinische Wochenschrift (1946), 160, 557563
Oxidized low-density lipoprotein and C-reactive protein have combined utility for better predicting prognosis after acute coronary syndrome
