ABTS DPPH NMR spectroscopy Parmigiano Reggiano cheese Raman spectroscopy Rubus suavissimus S. Lee (Chinese sweet tea) Technology: general issues VOC acidified dairy gel actinidin amino acids angiotensin-converting enzyme inhibition antibacterial activity anticancer antihypertensive antioxidant antioxidant activity antioxidant capacity bioactivity black tea bovine milk proteins cheese cheese freezing cheese quality cheese-making efficiency cheese-making losses cheesemaking comparative proteomics confocal laser scanning microscopy cream cheese