Question: [College Food biotech. Experiment] Why does high hydrostatic pressure (HHP) treated garlic have l…

[College Food biotech. Experiment]

Why does high hydrostatic pressure (HHP) treated garlic have
less pungent taste (and more squishy texture) compared to untreated
garlic? [Answer it with scientific evidence: e.g. which specific
microbe gets inactivated? etc] Give me at least 3 paragraphs.