Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI) Endo Chizuru and Nishibori Naoyoshi and Akatuki Toshiko,Changes of Polyamine content and tenderizing of black soybeans in soak solution,Abstracts of the Annual Meeting of the Japan Society of Cookery Science,,The Japan Society of Cookery Science,2009,21,0,2030-2030,https://cir.nii.ac.jp/crid/1390282680668058880,https://doi.org/10.11402/ajscs.21.0.2030.0