Table 3. The p-value of the content of glycyrrhizic acid in RL and HFL samples under different frying temperatures

RL
5.29E-12	100°C
1.18E-12	1.58E-03	200°C
1.44E-13	3.18E-08	1.46E-07	230°C
5.51E-13	5.16E-05	0.03	2.27E-07	260°C
4.37E-14	2.82E-10	2.53E-10	1.82E-08	1.17E-10	350°C

RL, raw licorice; HFL, honey-fried licorice.