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Exposure of ingredients to high and low temperature during transport
Hello lovely people,
I really need your help to make a decision, please:
Someone is coming from the US, and I want to take advantage and order some things not available in my country: acetyl zyngerone, n-acetyl glucosamine, and hexylresorcinol. BUT these will be exposed (during transport to the US destination) to a temp of 50-55C or more, for about 24 hours (they checked with the company). The rest of the “trip” is by plane, therefore a drop in temperature of at least 40 degrees- just guessing here, never traveled in an airplane hold, nor I intend to.
Should I order them or they’d be rendered unusable by the time they arrive?
Thank you for your help.
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