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Published online 17 October 2002 | Nature | doi:10.1038/news021014-10
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GM could hold back the tears
Enzyme discovery may lead to tasty tear-free onions.
A new finding could lead to genetically modified onions that don't make us cry as we chop them. Researchers in Japan have identified the enzyme that releases a tear-duct-tickling chemical when an onion is cut.
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