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Influences of water and salt contents on the thermal conductivity of loess

Published Online: 2021-01-11

Published Print: 2021-01

Authors

Yan, Xusheng https://orcid.org/0000-0003-4792-7156
Duan, Zhao

Sun, Qiang
Funding

Funding for this research was provided by:

Natural Science Foundation of China (41790442)

Natural Science Foundation of China (41702298)

Natural Science Foundation of China (41972288)

the Natural Science Basic Research Plan in Shaanxi Province of China (2017JQ4020)
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Text and Data Mining valid from 2021-01-01

Version of Record valid from 2021-01-01
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Article History

Received: 30 June 2020

Accepted: 30 November 2020

First Online: 11 January 2021

Document is current