Cholesterol
| dc.authorscopusid | 7801693336 | |
| dc.authorscopusid | 24437511400 | |
| dc.contributor.author | Güler, Zehra | |
| dc.contributor.author | Park, Young W. | |
| dc.date.accessioned | 2024-09-19T15:49:43Z | |
| dc.date.available | 2024-09-19T15:49:43Z | |
| dc.date.issued | 2009 | |
| dc.department | Hatay Mustafa Kemal Üniversitesi | en_US |
| dc.description.abstract | Cholesterol is the principal mammalian sterol containing 27 carbon atoms with a combination of steroid and alcohol (Figure 10.1). Th e name cholesterol originates from the Greek: chole- (bile) and stereos (solid), and the chemical suffi x-ol for an alcohol [1]. Cholesterol is required by all the mammalian cells for the proper functioning of cellular membranes [2]. Cholesterol is also a precursor of bile acids and steroidal hormones, such as progesterone, testosterone, estradiol, cortisol, and vitamin D [3]. © 2010 by Taylor & Francis Group, LLC. | en_US |
| dc.identifier.doi | 10.1201/9781420046328-15 | |
| dc.identifier.endpage | 257 | en_US |
| dc.identifier.isbn | 978-142004632-8 | |
| dc.identifier.isbn | 978-142004631-1 | |
| dc.identifier.scopus | 2-s2.0-84884717104 | en_US |
| dc.identifier.scopusquality | N/A | en_US |
| dc.identifier.startpage | 229 | en_US |
| dc.identifier.uri | https://doi.org/10.1201/9781420046328-15 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12483/15345 | |
| dc.indekslendigikaynak | Scopus | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | CRC Press | en_US |
| dc.relation.ispartof | Handbook of Dairy Foods Analysis | en_US |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Cholesterol | en_US |
| dc.type | Book Chapter | en_US |
