I honestly have no idea - or that there is a significant risk to begin with.
On this planet, in general conditions, oxidation is temperature-moderated.
So it's possible that the short, cold exposure to boundary-layer oxygen (as opposed to purposefully bubbling oxygen) of an undisturbed batch of beer would be so minor as to be dismissible.
Beyond that I have nothing to go on. And my thoughts about the whole thing go more to the "What if it was simple to just eliminate as an issue in the first place?" rather than "I think I can taste oxidation and really need to fix this!"
[edit] Otoh...the solubility of gas into a liquid is generally inversely proportional to temperature, so the take-up of whatever amount of oxygen introduced during cold-crashing could be expected to be higher than the same volume of oxygen above warmer beer. Which opens up the whole thing again...
Cheers!