Fermented Cashew Nut Cheese Alternative Supplemented with Chondrus crispus and Porphyra sp.

This research was funded by the European Maritime and Fisheries Fund and co-funded by the Operational Program Mar2020 through the project Alga4Food (MAR-01.03.01-FEAMP-0016). This research was also supported by the Applied Molecular Biosciences Unit (UCIBIO) and the Associate Laboratory for Green Chemistry (LAQV), both funded by national funds from (10.54499/UID/50006/2020), respectively. This study was also co-financed by the ERDF under the PT2020 Partnership Agreement (POCI-01-0145-FEDER-007265). Publisher Copyright: © 2024 by the authors