Dr. Lin and I discussed your question on the Friday Forum.
Glucose Oxidase is an enzyme. Cost will be much higher, but usage level much lower. It is not likely that a flour miller will be able to add this easily to the milling stream. Enzymes are sensitive to heat and moisture most of the time, and a flour mill is not always agreeable environment for them.
Glucose Oxidase can be a little temperamental sometimes. If you want to go that route it is best to work closely with your enzyme supplier.
Ascorbic Acid is tried and true for most yeast good applications. This is usually added by the flour miller for consistent distribution. It has been a cost effective and stable solution for dough oxidation for many decades.
Hope this helps.