{"database":"ENA","file_versions":[{"headers":{"Content-Type":["application/json"]},"body":{"files":{"Fastqsanger.gz":["ftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR258/058/SRR25867858/SRR25867858_2.fastq.gz","ftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR258/057/SRR25867857/SRR25867857_1.fastq.gz","ftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR258/058/SRR25867858/SRR25867858_1.fastq.gz","ftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR258/059/SRR25867859/SRR25867859_2.fastq.gz","ftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR258/060/SRR25867860/SRR25867860_1.fastq.gz","ftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR258/057/SRR25867857/SRR25867857_2.fastq.gz","ftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR258/060/SRR25867860/SRR25867860_2.fastq.gz","ftp://ftp.sra.ebi.ac.uk/vol1/fastq/SRR258/059/SRR25867859/SRR25867859_1.fastq.gz"]},"type":"primary"},"statusCode":"OK","statusCodeValue":200}],"scores":null,"additional":{"omics_type":["Genomics"],"center_name":["Purdue University"],"full_dataset_link":["https://www.ebi.ac.uk/ena/browser/view/PRJNA1011821"],"long_description":["DNA was extracted from four bulks with 50 F2 samples each. The F2 samples were generated from a cross between (i) SbEMS1613 and SbEMS932, and (ii) SbEMS3324 and SbEMS932. SbEMS1613 and SbEMS3324 have high protein digestibility (>60%) after wet cooking while SbEMS932 has low protein digestibility (<50%). For each cross, the low bulk was made of samples with protein digestibility 60%. This dataset was used to map the gene(s) that control high protein digestibility in sorghum grain."],"repository":["ENA"],"additional_accession":[]},"is_claimable":false,"name":"","description":"Sorghum mapping populations for protein digestibility","dates":{"last_updated":"2023-09-05","first_public":"2023-09-05"},"accession":"PRJNA1011821","cross_references":{}}