word from the BJCP is:
There are no measured values which would correspond to a carbonation chart which seems to be what you are asking. The carbonation level affects all attributes of a beer, but the descriptors 'medium" and 'high' are based upon what is sensed in the mouthfeel. The appearance can provide clues as to the carbonation level in some instances.
There is no absolute chart for cabonation volumes for each style. In reality the carbonation level in volumes varies by temperature and the warmer a beer becomes the less soluble the carbon dioxide. There are some listings and programs which provide acceptable carbonation levels based upon style, you may find those useful.
As far as the programs that give estimated ranges, they are best guesses by the authors, at least that is the case with Beersmith.
I find the suggested ranges varies enough to be quite varied.
For example look at the suggestions for a Belgian dubbel:
Tastybrew: 1.9 - 2.4
Beersmith: 2.3 - 2.9
Brewing Classic Styles: 3 - 4
So does a Belgian dubbel really have carbonation from 1.9 - 4? I find that hard to believe...but then I'm a noob at this.