The food matrix had a significant influence on the
bioaccessibility of phenolic compounds (p < 0.05). In general,
the highest bioaccessibility of total phenolic acids, total flavonoids
and TPC by HPLC was observed in WB, followed by SB
and MB. According to these results, the combination of a
blended fruit juice with milk or soymilk could decrease the
bioaccessibility of some phenolic substances. Milk and soymilk