Fig. 5From: Tracking the effect of roasting and fermentation on the metabolites of licorice root (Glycyrrhiza glabra L.) using UPLC-MS analysis combined with multivariate statistical analysisVolcano and coefficient plots of ethanol extracts of aqueous extracts of raw and roasted sample (A), aqueous extracts of raw and honey-roasted samples (B) and aqueous extracts of raw and fermented licorice roots samples (C)Back to article page