Professor Zhiqun Lin published in Science and Science Advances

Professor Lin's paper entitled “A general route to nanocrystal kebabs periodically assembled on stretched flexible polymer shish (DOI: 10.1126/sciadv.1500025)” has been published in Science Advances, a newly launched Science family journalfeaturing high quality, peer-reviewed research across the sciences—in an open access, digital-only format. 

Read the article here. 

The paper was also highlighted by Science on March 27: “Crafting organic-inorganic shish-kebabs.”

Read the article here.