Project Statistics: This work is financed by national funds through FCT-Foundation for Science and Technology, I.P., within the scope of the projects UIDB/04292/2020-MARE-Marine and Environmental Sciences Centre and UID/AMB/50017/2019-CESAM-Centre for Environmental and Marine Studies. This research was co-financed by the project MENU-Marine Macroalgae: Alternative recipes for a daily nutritional diet (FA_05_2017_011), funded by the Blue Fund under Public Notice No. 5-Blue Biotechnology. João Cotas thanks MARE, UC and Universidade Nova de Lisboa, through its Chemistry Department of the Faculty of Sciences and Technology within the scope of the research project “Algae in Gastronomy-Development of innovative techniques for conservation and use-Alga4Food” (MAR-01.03.01-FEAMP-0016). Adriana Leandro thanks FCT for the financial support provided through the doctoral grant SFRH/BD/143649/2019 funded by National Funds and Community Funds through FSE. Diana Pacheco thanks to PTDC/BIA-CBI/31144/2017-POCI-01 project -0145-FEDER-031144-MARINE INVADERS, co-financed by the ERDF through POCI (Operational Program Competitiveness and Internationalization) and by the Foundation for Science and Technology (FCT, IP). Ana M. M. Gonçalves acknowledges University of Coimbra for the contract IT057-18-7253

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