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Words and Licorice

open access: yesThe Iowa Review, 2002
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Candolleomyces candolleanus P9 from Altay Glycyrrhiza: β-glucosidase-mediated biotransformation. [PDF]

open access: yesMicrob Cell Fact
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Licorice and Cancer

Nutrition and Cancer, 2001
Licorice root is one of the oldest and most frequently employed botanicals in Chinese medicine. In the United States, licorice products are most often used as flavoring and sweetening agents in food products. Constituents of licorice include triterpenoids, such as glycyrrhizin and its aglycone glycyrrhizic acid, various polyphenols, and polysaccharides.
Z Y, Wang, D W, Nixon
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