Phytyl fatty acid esters in vegetables pose a risk for patients suffering from Refsum’s disease

• Stephanie Krauß ,

  Contributed equally to this work with: Stephanie Krauß, Lea Michaelis, Walter Vetter

  Roles Formal analysis, Writing – original draft

  Affiliation Institute of Food Chemistry, University of Hohenheim, Stuttgart, Germany

  http://orcid.org/0000-0002-3835-7334

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• Lea Michaelis ,

  Contributed equally to this work with: Stephanie Krauß, Lea Michaelis, Walter Vetter

  Roles Formal analysis, Writing – review & editing

  Affiliation Institute of Food Chemistry, University of Hohenheim, Stuttgart, Germany

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• Walter Vetter

  Contributed equally to this work with: Stephanie Krauß, Lea Michaelis, Walter Vetter

  Roles Project administration, Supervision, Writing – review & editing

  * E-mail: walter.vetter@uni-hohenheim.de

  Affiliation Institute of Food Chemistry, University of Hohenheim, Stuttgart, Germany

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