日本科学家最近分离出了能导致洋葱具有刺激性的一种酶,若通过基因手段抑制或去除酶的作用,就能消除洋葱的刺激性,培育出不让人流泪的无刺激性转基因洋葱。专家认为,洋 Japanese scientists recently isolated an enzyme that causes onions to be irritating. By genetically inhibiting or removing enzymes, it eliminates the onion irritation and creates a non-irritating, genetically modified onion. Experts believe that foreign