Table 9. The p-value of the content of glycyrrhizic acid in RL and HFL samples under different ratios of water-honey

RL
2.87E-10	0:1
4.90E-12	2.28E-08	0.5:1
1.53E-09	1.56E-04	5.55E-10	1:1
3.22E-12	5.41E-09	7.80E-03	2.10E-10	1.5:1
1.28E-11	3.04E-07	0.02	4.88E-09	2.19E-04	2:1

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