Speaking of that chemical reaction, J. Kenji López-Alt says that if the garlic is cut or crushed in lemon juice (and I'd guess a citric acid solution would work by itself), the conversion to allicin doesn't happen. It's the basis of his tahini recipe[0].

No idea if jarred garlic bits are cut in citric acid or if it's added later to prevent botulism. I'd guess the latter based on how it tastes.

[0]https://www.seriouseats.com/israeli-style-tahini-sauce-recip...