3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
substances, and to 0.48–0.76 mg g –1 of dry matter at the end
of vegetation.
The climatic conditions influenced the content of secondary
metabolites; the contents of xanthohumol were very different
in identical cultivars, compared to the years 2006 and
2007.
This work has been supported by the grants VEGA
1/0436/08 and AV 4/2024/08.
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