Fig. 1From: Tracking the effect of roasting and fermentation on the metabolites of licorice root (Glycyrrhiza glabra L.) using UPLC-MS analysis combined with multivariate statistical analysisRelative quantitation of the total content of different chemical classes annotated in licorice samples expressed as mg Equivalents (Eq.)/ 100Â g dry weight (A). Hierarchical analysis heat maps of all annotated constituents in the tested licorice samples. Brick red and blue indicate higher and lower abundances, respectively (B)Back to article page