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Biodegradable trays produced from starch and polyvinyl alcohol by a baking process.
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Incorporation of clove (CEO) and oregano (OEO) essential oils into the trays.
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Trays with OEO had the highest antimicrobial activity.
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Addition of OEO resulted in less resistant and more flexible trays.
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Addition of OEO generated trays with lower water sorption capacity.