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Like even whey protein is higher in tryptophan than turkey is

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Osmotic stress in yeasts caused by the presence of increasing doses of selenium in aqueous solutions induced an increase in TrxR activity and a slight increase in GST compared to control aqueous solutions

The main ingredient in GSH05 dough relax agent is reduced glutathione, which carries a reducing sulfhydryl group (-SH), which can open the disulfide bond (-SS-) in the dough, change the rheology of the dough, and make the dough is easier to handle and slows down the shrinkage of the dough