The author of this article does not understand much about chemistry ("..It plays a role in converting bad enzymes from alcohol into harmless fatty acids and carbon dioxide.."
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Based to the source used by the author of the article in question,
(https://www.researchgate.net/publication/257164028_The_influence_of_durian_Durio_zibethinus_Murray_cv_Monthong_on_conditioned_taste_aversion_to_ethanol),
it seems possible durian really might have a negative (dangerous?, lethal?) effect when consumed with alcohol. But same applies to cabbage. Still it can be assumed the same applies to some other fruits and vegetables.
With cabbage the peak level of alcohol and acetaldehyde overlapped, so it might be more difficult for the alcohol consumer to notice the negative effect when consuming cabbage. That might be the/one reason why durian is the notorious one.