What is the advantage to crushed garlic over minced garlic beyond texture? I use a lot of garlic in my cooking, especially minced garlic.  But lately I've been doing some more recipes with crushed garlic and while I love the texture of cooked garlic, I can't see how it could be better than minced garlic for the overall taste.

Is there an advantage to crushed garlic over minced garlic, beyond texture?
Yes. The more finely you process your garlic, the more of the flavour-bearing liquid is released from ruptured cells.