Minced or whole cloves when freezing fresh garlic?

I know that freezing garlic is a great way to keep fresh garlic usable if you are buying in wholesale amounts but I was wondering how should the garlic be stored. Meaning should it be chopped, minced or whole? I am sure there must be some science behind freezing it a certain way and that way would be the best when it is used for culinary purposes.

I know that garlic is sometimes used whole so I am wondering if I freeze it in whole pieces can it then be crushed and used and there will be no impact on its quality? What are the pros and cons of each method, for my cooking I use whole and minced garlic both. The other thing is freezing whole would just take a lot less time, I could peel the cloves and just put in a ziplock bag and freeze. I could freeze in small portions and then it would be really easy to to just pull out a specific portion to use it for cooking.

The other thing is the garlic that is pre peeled, would that not be a good choice if I want to freeze bulk quantities, because it has already exposed to the air, just wondering if its better to use fresh garlic? I know that we can purchase wholesale quantities of chinese garlic from sites like alibaba, global sources, 1968 etc.